Christmas Ham

Ham

2.50 kg - 3 kg pork buttskin on

1 tsp curing salt/pink slat

3 tbsp salt

3 tbsp brown sugar

cracked black pepperto season

white sugarfor torching

Pineapple glaze

2 cups pinepapple juice

¾ cup brown sugar

1 cup beer

1 tsp cloves

2 tsp garlic powder

2 tsp onion powder

2 -3 pcs cinnamon bark

1 tsp mustard seed powder

¼ cup soy sauce

salt and pepperto taste

Pineapple slicesfor garnish

Pineapple Glaze

In a pan, combine all the ingredients and boil till it thickens. Season with salt and pepper. Then use as a basting liquid and serving sauce fof the ham.

Ham

Combine the salt, sugar, pink salt in a bowl. Add freshly cracked black pepper.

Rub the spiced on the pork. Make sure the pork is seasoned in all sides.

Transfer to a ziplock package and cure for 5-7 days. Occasionally turning the bag to evenly cure the pork.

After curing, rinse the pork and pat dry. Brush with the Pineapple glaze.

Cook in a 350F oven for 1 hour. After 1 hour baste the ham with the pineapple glaze and cook for another 1 hour. Baste the ham every 20 minutes

After cooking, let the ham rest for at least 30 mins. Sprinkle white sugar on toip of the ham and torch it.

Transfer to a serving plate and serve with the remaining pineapple glazed

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