Sweet Chilli and Pineapple Jam Glaze
MAKES 2 CUPS PREP 20 MINUTES (PLUS COOLING) COOK 35 MINUTES
440g can crushed pineapple in juice 1 small red onion, roughly chopped 3 long red chillies, roughly chopped 2 garlic cloves, roughly chopped 2 cups caster sugar ¹⁄³ cup white wine vinegar 2 tablespoons lime juice 1 teaspoon fish sauce
1 Drain pineapple over a large jug, reserving juice. Place onion, chilli, garlic and ½ cup reserved pineapple juice in a food processor. Process until finely chopped. Transfer to a large saucepan. 2 Add pineapple and remaining reserved juice, sugar, vinegar, lime juice and fish sauce to pan. Stir to combine. Cook, stirring, over low heat for 5 minutes or until sugar has dissolved. Increase heat to medium-high. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 30 minutes or until thickened slightly and syrupy. Cool completely before glazing ham (see notes). To glaze ham: Preheat oven to 180°C/160°C fan-forced. Using a small sharp knife, cut through ham rind about 8cm from shank. Starting at the opposite end to shank, run your thumb under rind to separate it from fat. Peel back and remove rind. Wrap shank end in foil. Place ham in a large roasting pan lined with baking paper. Spoon pineapple mixture over ham, spreading to cover. Bake, basting with pan juices every 20 minutes, for 1 hour 30 minutes or until ham is golden. Remove and discard foil from shank. Serve. NUTRITION: (total) 8164kj; 3.3g fat; 0.05g sat fat; 6.1g protein; 482g carbs; 15.1g fibre; 0mg chol; 545mg sodium.