Hoisin Glazed Ham with Pineapple Salsa

SERVES 8-10 | 20 MINS PREP | 1 HR COOK TIME

INGREDIENTS

Reuben's half ham

5 Tbsp hoisin sauce

5 Tbsp apricot jam

2 Tbsp soy sauce

2 Tbsp brown sugar

2½ cm fresh ginger, grated

½ tsp Chinese five spice

Pineapple Salsa

⅓ fresh pineapple, chopped

½ red onion, diced

1 red capsicum, diced

1 handful coriander, roughly chopped

1 red chilli seeds removed and finely chopped

METHOD

Preheat the oven to 180°C bake.

Ease the skin off the ham while trying not to disturb the fat layer. This is easiest done by starting at the widest point of the ham and using your thumbs to lift under the skin. Score the ham with a sharp knife taking care not to penetrate into the meat.

Put the hoisin, apricot jam, soy, brown sugar, ginger and five spice in a small pot and warm over a gentle heat.

Place the ham in a baking dish and brush with the glaze.

Bake the ham for 1 hour, drizzling with remaining glaze halfway through cooking.

To make the pineapple salsa, combine ingredients together in a small bowl.

Serve the warm sliced ham with pineapple salsa.

Recipe and image thanks to pork.co.nz