This Piña Colada Glazed Christmas Ham brings tropical flavours to a summer Christmas, with a sweet and tangy pineapple, rum and lime glaze. Served with sticky caramelised pineapple wedges, it's a festive centrepiece for the Christmas table. 

Prep Time: 20 minutes 
Cooking Time: 1 hour 30 minutes 
Serves: 12–14 

Ingredients: 

Ham & Pineapple 

• 1 whole cooked leg of ham, bone-in, skin on 
  
• 1 ripe pineapple 

Glaze 

• 1L piña colada juice 
  
• 500g brown sugar 
  
• 150ml dark rum 
  
• Juice of 4 limes 

Method: 

1. Preheat the oven to 190°C (170°C fan-forced). Carefully separate the skin from the ham using your fingers, then peel it away, leaving the fat layer intact. Score the fat in vertical lines about 1cm apart, taking care not to cut into the meat. 

2. To make the glaze, combine the piña colada juice, brown sugar, dark rum and lime juice in a medium saucepan. Bring to a gentle simmer over medium heat and cook for approximately 15 minutes, stirring occasionally, until slightly reduced and syrupy. 

3. Cut the pineapple into quarters lengthways and remove the core. Cut each quarter into thick wedges, leaving the skin on. Place the ham in a large roasting tray and arrange the pineapple wedges around it. 

4. Brush the ham generously with the glaze, ensuring the scored fat is well coated. Roast for 1 hour 30 minutes, basting with the glaze and rotating the tray every 25 minutes, until the ham is deep golden and caramelised and the pineapple is tender and sticky. 

5. Meanwhile, return the remaining glaze to a simmer over low-medium heat, stirring occasionally, until reduced by about half and thick enough to coat the back of a spoon. 

6. If any areas of the ham begin to darken too quickly, cover loosely with foil and continue roasting until evenly caramelised. 

7. Remove the ham from the oven and rest for 15 minutes before carving. Transfer to a serving platter and arrange the caramelised pineapple around it. Drizzle with the warm reduced glaze and pan juices. 

Notes: 

If using a half leg of ham, halve the remaining ingredient quantities and adjust the roasting time according to the size of the ham.