Nana’s Sweet and Easy Christmas Ham Glaze

Ingredients

Whole cooked ham
Water to cover bottom of the roasting dish
4 Tablespoons of Wild West Onion Relish
2 Tablespoons of Wild West Spicy Sweet Black Sauce
2-3 x 430g tins Dole Pineapple Slices in juice
2 cups of Brown sugar
Toothpicks
Cloves and glaze cherries for decoration if desired.

Method

1. Put about 3cm of water at the bottom of the roasting dish
2. Place whole leg of Ham in the oven dish cover completely with tin foil to keep all the moisture in so not to dry out the ham.
3. Heat ham in a moderate oven for a couple of hours until ham is heated right through.
4. Remove roasting pan from the oven remove a little of the water and the skin off the ham. Try and keep all the fat on.
5. Mix the sugar with some of the pineapple juice, Wild West Onion Relish and Wild West Spicy Sweet Blacksauce to create a thick syrup.
6. Cut diagonals on the ham and decorate with cloves, pineapple and cherries if desired use tooth picks to attach the pineapple and cherries
   Note: I actually spread some of this under the pineapple as well before decorating.
7. Spread half this mixture all over decorated ham.
8. Put back in the oven uncovered and cook at 160c and keep basting with the juices from the bottom of roasting dish every 10min or so for about 3/4hr then.
9. Spread the other half of the glaze mixture on.
10. Carry on basting every 10 minutes until it’s the golden colour you desire. This generally takes a good 1 -2 hr or so to get it right. (worth waiting)

Serve hot with new potatoes, lettuce salad, savoury eggs.
Christmas Ham is not complete without Wild West Beetroot Relish on the side.