Roasted Leg of Gammon Ham with Honey Pineapple & Maple Glaze

Not all pigs are created equal. Choose certified organic, free-range and rare-breed pork like the black British Berkshire. For a preservative-free dish, opt for nitrate-free ham. Serves 10 Prep time 15 minutes + 12 hours of brining Cook time 2 hours

brined leg of ham

• 1.5 litres cold water

• 1/3 cup of salt

• 1/2 cup of sugar

• 6kg premium leg of ham In a large pot, mix all ingredients together. Then submerge the leg of ham in the pot for 12 hours in the fridge.

honey glaze

• 250g brown sugar

• 300ml maple syrup

• 150ml honey

• 50ml olive oil In a sauce pot, melt the brown sugar slowly and stirring constantly until it turns to caramel. Then stir in maple syrup, honey and olive oil until a thick glaze consistency is achieved.

assembly

• 6kg premium leg of ham, brined

• honey glaze

• 100g woodchips

• 100g hay

• grilled pineapples Place leg ham on a baking tray and lightly glaze the ham. Preheat oven to 120ºc and roast the ham for 1 hour 30 minutes. Every 30 minutes, baste the ham with honey glaze. Using aluminium foil, fold it into a pouch to hold woodchips and hay. Light the woodchips and hay on fire and place it in the oven with the cooked ham. Lower the temperature to 65ºc and smoke it for 30 minutes. Set aside the leg of ham for 30 minutes before serving it with pineapple chutney and grilled pineapples.

Floral styling, O’hara Weddings; Mobile Heart Palladium Ice Blue, Georg Jensen; Gift Set Ball Ball Palladium Ice Blue, Georg Jensen; Malmaison Candelabra 2 Lights Silver Plated, Christofle, Seasonal Table Tree Gold in small, medium, large, Georg Jensen; Bleus D’ailleurs Dessert Plate, Hermès; HTS STAINLESS Knife and Fork, Hermès; CAFU tealight holder, gold plated, Georg Jensen; Lisemore Martini Set, Waterford; INDULGENCE Grand Champagne Cooler, Georg Jensen