Christmas is not so far away!
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Cook time: 1¼ hours
- One gluten free, corn-free ham
- 14 whole cloves
- 200 ml pure maple syrup
- 3 tbspns seeded mustard
- 1 tbspn cinnamon
- 1 can crushed pineapple
- 200g brown sugar
How to Cook
Much more special than regular ham! Choose a gluten-free, corn-free ham. (Many are made using corn thickeners – so read the label carefully.)
Slice away the skin and discard – but leave most of the fat. Take a very sharp knife and make a criss-cross pattern in the fat with ~ 14 – 16 crosses. Place a clove at each intersection.
In a small saucepan mix maple syrup, mustard, half the brown sugar, and the whole can of pineapple with its juice. Bring to a low boil and simmer for 20 mins to reduce fluid.
After it cools, add cinnamon. Brush mix mixture evenly over the ham with a pastry brush. Leave ham in fridge for ~ 12 hours or overnight.
On the day you will be eating the ham, preheat oven to 180ºC. Spread remaining sugar evenly over and pat it in gently.
Bake for 1¼ hours. When cooked and the fragrance is filling the kitchen – remove from oven and allow to rest ~ 30 mins. Serve slightly warm.
What to have with it?
Have a Verry Merry Christmas!