Char sui glazed double smoked ham
Pre-heat oven to 180°C (160°C fan-forced). Remove packaging from a Coles double smoked half leg of ham. If you have a shank end half ham, using a sharp knife, score the rind about 10cm from the end of the leg then remove rind by running your thumb under the skin then carefully pull away the rind, leaving the fat intact. Score the fat at 3cm intervals just through the surface of the top fat. Place the ham on a rack in a large roasting pan line with baking paper. Combine ¼ cup of char sui sauce, 2 tablespoons of sweet chilli sauce and 1 tablespoon of grated fresh ginger in a small bowl. Brush the ham with half the glaze and cook for 30 minutes; brush with remaining glaze and cook for a further 25 minutes or until browned. Serve with Fresh Pineapple Salsa.