Al Brown's Old Yella Tropical Ham Glaze
Christmas ham is a must-have on the festive table and this genius glaze from one of New Zealand’s leading chefs and restaurateurs Al Brown, is an absolute winner.
Open the two tins and drain the liquid off into a small saucepan. Place the saucepan on medium low heat, and reduce the liquid by half. Remove and cool.
Blitz the pineapple and mango in a food processor into a smooth purée. Pour into a suitable sized bowl. Now add the Old Yella Habanero Mustard, wholegrain mustard and flaky sea salt. Lastly add the cooled reduced fruit syrup mixture. Mix together and refrigerate until required.
Take ham out of the refrigerator 1 hour before baking to bring it up to room temperature.
Preheat the oven to 150°C.
Using a sharp knife, remove the skin and score fat of ham. Place ham in a large roasting dish, add 1 cup water and bay leaves to the pan. Baste ham with the glaze.
Allow 15 mins cooking time for each 500g of meat. Baste every 30 mins. Lightly cover the top of the ham with foil or baking paper if the glaze starts to darken too quickly. Serve the rest of the glaze on the side to spoon over.
For the glaze:
425g tin pineapple (in juice)
425g tin mango slices (in syrup)
4-6 Tbsp Old Yella Habanero Mustard
2 Tbsp wholegrain mustard
1 tsp flakey sea salt
1 Farro whole champagne ham
Few sprigs bay leaves