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Baked Ham with Pineapple and Corn

Ingredients

  • 2kg ham (raw)
  • 8 peppercorns
  • 3 bay leaves
  • whole cloves
  • 1 x 825g can GOLDEN CIRCLE Pineapple Slices (drain, reserve liquid)
  • 2 cups sweet corn
  • stuffed olives
  • parsley
  •  

    Glaze

  • ½ cup golden syrup
  • ½ cup pineapple juice from can of pineapple (warmed)
Measurements guide

Product used

Ingredients

  • 2kg ham (raw)
  • 8 peppercorns
  • 3 bay leaves
  • whole cloves
  • 1 x 825g can GOLDEN CIRCLE Pineapple Slices (drain, reserve liquid)
  • 2 cups sweet corn
  • stuffed olives
  • parsley
  •  

    Glaze

  • ½ cup golden syrup
  • ½ cup pineapple juice from can of pineapple (warmed)
Measurements guide

Product used

Ingredients

  • 2kg ham (raw)
  • 8 peppercorns
  • 3 bay leaves
  • whole cloves
  • 1 x 825g can GOLDEN CIRCLE Pineapple Slices (drain, reserve liquid)
  • 2 cups sweet corn
  • stuffed olives
  • parsley
  •  

    Glaze

  • ½ cup golden syrup
  • ½ cup pineapple juice from can of pineapple (warmed)
Measurements guide

Method

Place the ham in a large saucepan and cover with water, add the peppercorns and the bay leaves. Bring to the boil and simmer gently for 1 hour. Remove from the pan and carefully strip off the outer skin. Score the fat and stud with cloves. 

 

To bake: stand the ham in a baking dish and coat well with the glaze. Cover with foil and cook in moderate oven 180°C for another hour. Remove the foil and baste well with the glaze and cook a further 20-30 minutes. Decorate with pineapple slices, olives, sweet corn and parsley.

 

Note: canned ham may be used. In this case, remove ham from can, place in baking dish, coat well with glaze. Follow baking instructions above.

 

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