Honey & Pineapple Basted Leg Ham


  • 6-7 kg whole leg ham on the bone
  • 110 g brown sugar
  • 80ml each maple syrup and honey
  • 100 ml pineapple juice
  • 1 tbs Dijon mustard


  1. Preheat oven to 180°C. Remove skin from ham, leaving fat on. Score fat in a diamond pattern. Place ham on a rack in a baking pan and fill with 5cm water. Set aside.
  2. Warm sugar, syrup, pineapple juice, honey and mustard in a pan over medium-high heat, stirring until combined. Brush glaze over ham, then bake for 45 minutes, basting every 15 minutes, until golden and caramelized.
  3. Thinly slice ham, then serve with sides and port wine sauce, drizzled with some of the syrup and garnished with chervil.
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