Glazed Ham with Pineapple Mustard Sauce

Ingredients for Glazed Ham with Pineapple Mustard Sauce

• Vegetable oil for greasing pan

• 1 (8- to 10-pound) partially cooked smoked shank-end ham (preferably Cook's brand)

• 725ml unsweetened pineapple juice (24 fl ounces)

• 1 cucchiaio di zucchero

• 150g Dijon mustard (200g)

• 1/4 cucchiaini di sale

• 1/4 cucchiaini di pepe nero

• 1 cucchiaio di foglie di timo fresco tritate finemente

• Garnish: sprigs of fresh thyme

• un termometro a lettura istantanea

Put oven rack in middle position and preheat oven to 163°C. Oil a large roasting pan.

If ham comes wrapped in plastic, rinse ham and pat dry. Cut away and discard any thick skin with a sharp paring knife, leaving a 1-inch band around shank end, then cut away all but about an 1/8-inch layer of fat where possible. Put ham, cut side down, in roasting pan. Pour 180ml pineapple juice around ham and cover pan tightly with foil, then bake 1 hour.

While ham is baking, combine sugar and remaining 550ml pineapple juice in a 1 1/2- to 2-quart heavy saucepan and gently boil, stirring occasionally, until reduced to 180ml , 12 to 15 minutes. Transfer pineapple syrup to a bowl and cool 5 minutes. Whisk in mustard, salt, and pepper, then pour 80g into a small bowl and stir in thyme. Reserve remaining mustard mixture for serving.

Discard foil from pan and brush ham with thyme mustard mixture, then bake, basting with pan juices occasionally, until thermometer inserted into centre of meat (do not touch bone) registers 145 to 66°C, 1 1/4 to 1 1/2 hours. If pan juices evaporate during baking, add 120ml water. Transfer ham to a platter, discarding pan juices, and let stand, uncovered, 15 to 30 minutes before slicing. Serve ham with reserved mustard mixture on the side.

Avvertenza

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