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Tabasco Xmas Ham
Ingredients:
½ leg ham (4kg), bone in
440g tin crushed pineapple
1 cup brown sugar
1 tbsp TABASCO® Original Red Sauce
1 tbsp ginger, crushed
1 clove garlic, finely diced
1 lime, zested and juiced
A few splashes of TABASCO® Green Jalapeño Sauce
1 cup water
Directions:
For the Ham:
Using a small knife, carefully remove the ham skin from fat by running the blade around the hock. Using fingers, gently peel the skin off, score the fat in long lines around 2 centimetres apart. Don't cut too deeply, and use a ruler for neat scores.
Preheat a fan forced oven to 160°C.
For the Glaze:
Place pineapple and juice in a small pot along with water, sugar, TABASCO® Original Red Sauce, garlic, ginger and lime zest. Bring to the boil for five minutes, simmer and reduce for 25 minutes until thickened. Strain the glaze into a bowl and then reserve the pineapple pulp for later.
Line a baking tray with grease-proof paper, top with a baking rack. Place ham on the rack and brush with the TABASCO® glaze. Place it in the oven and cook for 1½ hours, basting every 15 minutes.
Once the top layer of the ham has browned with a sticky glaze, remove it from the oven and splash generously with TABASCO® Green Jalapeño Sauce.
To garnish, tie bay leaves to the hock with twine and ribbon, and spread chillies on the plate. Serve with a side of pineapple pulp.
This recipe is courtesy of Tabasco.
You will need these Tabasco Sauces for this recipe:
