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–+ servings

Caramel-Glazed Ham with Pineapple Relish

The Sweet Potato and Onion Wellington is a savory dish perfect for vegetarians or anyone looking for a hearty meal. This pastry-wrapped entrée combines roasted sweet potatoes, caramelized onions, and seasonings for a flavorful filling. Often complemented by herbs, garlic, and sometimes nuts or cheese for added richness, the mixture is encased in puff pastry, then baked to golden perfection.
It's a versatile dish that works well as a centerpiece for holiday dinners or as a stand-alone meal. Serve it with gravy, a green salad, or roasted vegetables for a complete and satisfying experience.
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Prep Time 1 hour
Cook Time 1 hour 40 minutes
Total Time 2 hours 40 minutes
Course Bake, Lunch, Main Course
Cuisine American
Servings 8
Calories 8459 kcal

Ingredients
  

  • 200g (1 cup, firmly packed) brown sugar
  • 125ml (1/2 cup) fresh pineapple juice
  • 60ml (1/4 cup) dark rum
  • 60ml (1/4 cup) apple cider vinegar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 8 whole cloves
  • 7-8kg whole leg ham, on the bone

Pineapple relish

  • 1/2 small fresh pineapple, peeled, cut into 1cm pieces
  • 1/2 red onion, finely chopped
  • 1 long fresh red chilli, deseeded, finely chopped
  • 1 lime, rind finely grated, juiced

Instructions
 

  • Preheat the oven to 180C/160C fan forced. Place an oven shelf in the lowest position and remove the other shelves. Line a large roasting pan with baking paper.
  • Place the sugar, juice, rum, vinegar, cinnamon, ground and whole cloves in a saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar dissolves. Bring to the boil. Simmer, stirring occasionally, for 6-7 minutes or until syrupy. Transfer to a heatproof bowl and set aside to cool and thicken. Reserve 1 tbs glaze.
  • Use a sharp knife to cut around the ham shank, about 10cm from end. Run the knife around the edge of ham. Gently lift rind off in one piece by running your fingers between the rind and fat.
  • Score fat in parallel lines, about 5mm deep and 1cm apart. Pour 250ml (1 cup) water into the prepared pan. Place ham in pan. Wrap shank in foil. Pour two-thirds of the glaze over the ham. Brush evenly to coat. Bake, brushing with the glaze twice throughout cooking time, for 1 1/2 hours, until golden. Cover loosely with foil and set aside to rest for 30 minutes.
  • Meanwhile, for the relish, combine the pineapple, onion, chilli, lime rind and juice and reserved 1 tbs glaze in a bowl. Season well. Toss to combine.
  • Transfer the ham to a platter. Carve and serve with pineapple relish.

Nutrition

Calories: 8459kcalCarbohydrates: 33gProtein: 134gFat: 145gSaturated Fat: 50.2gCholesterol: 0.6mgSodium: 377mgPotassium: 2.6mgFiber: 1.6gSugar: 28.8gVitamin A: 35.9IUVitamin C: 26.5mgCalcium: 88.6mgIron: 7.3mg
Keyword Caramel-Glazed Ham with Pineapple Relish
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