3 kg ham (boned or bone-in)
750ml beer (San Miguel beer)
1.5 ltr pineapple juice
475ml Sprite or 7Up
240g light brown sugar
2 tbsp salt
1/4 tsp cloves
500ml of cooking liquid
1 can (435g) of pineapple cubes
150g light brown sugar
50g mustard powder
Combine pineapple juice, beer, Sprite, sugar and salt in a deep pot. Stir until dissolved.
Add ham and the cloves. The liquid must go over the ham.
Bring to a boil over medium heat uncovered.
Once liquid is boiling, turn down the heat, cover and slowly cook for about an hour. Baste every 15 minutes.
Take off the heat and cool. Then refrigerate overnight.
The following day, remove the ham from the pot and place on a roasting tin with a rack.
Reserve about 475ml of the liquid.
Score the fat of the ham in a diamond pattern and insert cloves in between the intersecting grooves.
Heat the oven to 165C and while waiting do the pineapple glaze.
Instructions for Pineapple Glaze:
Combine all the ingredients in a pot over medium heat, stirring constantly until thickened.
For the glaze, pour over a bottle of our BBQ marinade and add the mustard powder in a pan and reduce.
Instructions for Glazing the Ham:
Brush the prepared ham with half the cooked glaze. When oven has reached desired temperature, put in the ham and bake for 1 to 1.5 hours.
Baste the ham with the remaining glaze every 20 minutes.
Increase oven temperature to 200C in the last 5 minutes of cooking to make it nicely browned.
Place the ham on a board and brush the skin with the juices in the roasting tin.
Cover with foil and rest for 15-20 minutes.
The Christmas table is not complete without ham. Growing up, it always had to be the Fiesta ham but as I started dabbling in the kitchen, I wanted a more 'grown up' taste. Here's my recipe that uses beer.