Serves 12-14
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For the glaze:

  1. Place the ham, treacle, peppercorns, bay leaves and ginger in a large pot. Add half of the pineapple juice and enough cold water to cover.
  2. Bring slowly to a boil, skimming off any white foam from the surface. Reduce the heat, cover with a lid and simmer very gently for about two hours until cooked through.
  3. Remove the ham, reserving some of the liquid, and allow to cool slightly.
  4. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
  5. Place the ham in the Pyrex® Magic Rectangular Roaster. Use a small sharp knife to strip off the skin. Score the fat in a diamond pattern, being careful not to cut into the meat. Stud the intersections with cloves. Pour the remaining pineapple juice into the bottom of the roaster around the ham.
  6. In a small pot, mix together the glaze ingredients and heat over a medium-high heat for 3-4 minutes. Brush most of the glaze over the ham.
  7. Bake for 40-45 minutes until golden brown; every 20 minutes, baste the ham with the cooking liquid and brush with a little more of the glaze.
  8. Turn the heat up to 220˚C/200˚C fan/gas mark 6 and cook for a final 20 minutes. Remove from the oven, tent loosely with foil and allow to rest for 20-30 minutes before serving.

Nutrition Facts

Per serving 564kcals, 21.5g fat (0g saturated), 18.1g carbs, 15.1g sugars, 71.9g protein, 0.8g fibre, 0.007g sodium

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