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Pineapple Maple Glazed Ham

by Chloe Olivia Morgan and Evelyn Liu featured in 12 Comfort Foods To Suit Every Mood


for 8 servings

  • 3 ¾ lb
    gammon joint (1.7 kg)
  • 2 onions, quartered
  • 3 qt
    pineapple juice (3 L)

Pineapple Maple Glaze

  • 2 teaspoons
    dijon mustard
  • ½ cup
    pineapple juice (125 mL)
  • ½ cup
    maple syrup (125 mL)
  • 25 cloves
    Calories 575
    Fat 13g
    Carbs 60g
    Fiber 1g
    Sugar 46g
    Protein 49g

Estimated values based on one serving size.



  1. Place the gammon joint in a large pot and add the onions and pineapple juice. Bring to a boil over high heat.
  2. Once boiling, reduce the heat to medium, cover, and simmer for 70 minutes. (Gammon joints need to cook for 40 minutes per kilo (2 ¼ lbs), so if you are using a smaller or large gammon joint, adjust the cooking time accordingly.)
  3. Once cooked, carefully remove the gammon joint from the pan and place on a baking sheet to cool slightly.
  4. Preheat the oven to 375°F (190°C).
  5. Make the glaze: in a small pan over a medium heat, combine the Dijon mustard, pineapple juice, and maple syrup and bring to a boil. Cook for 10 minutes, or until slightly reduced and glossy.
  6. Carefully remove the skin from the gammon joint, using a small paring knife to help ease the fat away from the skin. Be sure to leave a small layer of fat on top of the gammon.
  7. Score the fat in a diamond pattern and push a clove into each cross section.
  8. Liberally brush the gammon joint with the glaze, making sure to reserve at least half of the glaze.
  9. Roast the gammon joint for 40 minutes, glazing again halfway through.
  10. Carve and serve.
  11. Enjoy!




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