Julie Goodwin's pineapple glazed ham

This delicious Christmas ham from the mind of Masterchef winner, Julie Goodwin, celebrates Australian Christmas flavours with a stunning and sweet pineapple glaze.

  • 15 mins preparation
  • 3 hrs cooking
  • Serves 15
  • Print


Julie Goodwin's pineapple glazed ham
  • 7 kilogram leg of ham
  • 1 1/2 cup pineapple juice
  • 1/2 cup brown sugar
  • 1/2 cup pineapple jam
  • 1/4 cup dijon mustard
  • 1 tablespoon soy sauce


Julie Goodwin's pineapple glazed ham
  • 1
    Preheat oven to 160C (140C fan forced).
  • 2
    Carefully remove the rind from the ham, leaving a good layer of fat intact. Leave rind around the shank of the leg. Score the fat in a diamond pattern, being careful not to cut all the way through to the meat of the fat will dislodge during cooking. Make a few deep incisions into the meat with a small sharp knife.
  • 3
    Combine the pineapple juice, brown sugar, jam, mustard and salt in a large saucepan. Bring to the boil, and stir, boiling for around 15 minutes or until reduced to about 1 1/3 cups. The mixture will thicken as it cools and should have the consistency of a thick syrup. Be vigilant, as the mixture can bubble up to the brim of the pot. Allow to cool.
  • 4
    Baste the ham generously with the glaze, making sure that some gets into the deep incisions. Place the ham in a large baking dish and bake for 3 hours, basting with the marinade several times.

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