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Method One
Ham is grilled
Peel or cut off the brown
skin from a cooked ham. Remove as much of the fat as you like or all of
it.
Either score through the fat, nearly to the meat, making diamond
shapes, or if you have removed all fat, leave the surface un scored.
Brush surface with a glaze .
Heat 1/2 cup brown sugar, with 1
cup orange or pineapple juice. Pour on ham Pat on to it a mixture of equal parts of
fine dry breadcrumbs and brown sugar.
Put the ham under the grill so
that its upper surface is 15-20 cm away from the heat. Grill until the
sugar bubbles and the surface becomes crunchy, turning the ham as
necessary. Take care not to brush off the brown sugar-crumbed surface.
Decorate with pineapple pieces and/or cherries on toothpicks, and/or
cloves, and if desired brush again with glaze and brown under the grill
again. Wrap knuckle end in a paper frill if you like.
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Method Two
Ham is baked only at 180c
Peel or cut off the brown
skin from a cooked ham. Remove as much of the fat as you like or all of
it.
Either score through the fat, nearly to the meat, making diamond
shapes, or if you have removed all fat, leave the surface un scored .
Much the same method. but using
~ 2 x tbsp whole seed mustard 1/4 cup
julienne or finely grated ginger 1 cup brown sugar 330mls
dark beer .
Combine mustard ginger and sugar in a bowl with just enough
beer to form a thick paste. Set aside.
Pour rest of beer over ham in
roasting dish, bake for 40mins basting halfway through.
Now smear paste
all over the ham and bake for 30mins more basting as required.
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Method Three
Ham is baked only at 160c
Remove skin of ham. Score ham in a diamond
pattern about 1/4 in deep. Decorate with pineapple rings held onto the ham with toothpicks,
with cherries inside the rings.
Boil together 2 cups brown sugar, 1 cup
pineapple juice, 1/2 tsp dry mustard.
Place a wide layer of foil over
bottom and sides of a roasting dish (it stops the glaze sticking onto
the dish). Place ham in and pour glaze evenly over the top.
Put lid on,
or foil over top. Place in oven at 160 C and bake 20 minutes per kilo.
Baste with glaze every 10 minutes or as required.
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Pork
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