Glazed Ham wih Pineapple Salsa

  • Yield 6 servings

A swwet and spcu pineap[ple salsa dressed up a baked ham glazed with soy sauce, marmalade and gingerroot.



1 -- unsmoked boned ham joint, about 6 pounds, soaked overnight
1 large carrot, peeled and cut into 3 chunks
1 large onion, peeled and halved
2 large celery stalks, cut into 3 chunks
1 -- bay leaf
-- Thyme sprigs
1 teaspoon black peppercorns
-- Oil, for oiling
3 tablespoons marmalade
-- 1 1/4-inch piece of gingerroot, peeled and finely grated
2 tablespoons light soy sauce
2 to 3 tablespoons water
Pineapple Salsa:
1 large ripe pineapple
1 small cucumber
1 -- red chile, minced
-- handful of cilantro, leaves only, chopped
-- handful of mint, leaves only, chopped
-- sea salt and black pepper
1 tablespoon sesame oil
2 tablespoons olive oil
-- Tabasco sauce
-- Juice of 1/2 lemon


  1. Drain the ham and place in a large cooking pot.  Cover with fresh water, bring to a boil, and let bubble gently for 5 to 10 minutes.  Skim off the scum and froth that rise to the surface, then pour off the water and re-cover the joint with fresh cold water.  Bring to a boil, skim, then turn the heat down to a simmer and add fresh vegetables, herbs and peppercorns.  Simmer for about 2 hours, checking the liquid from time to time and topping off with hot water as necessary.
  2. Lift the ham out of the pot onto a cutting board and let cool slightly.  (If the liquor is not too salty, save it to make a pea and ham soup.)  While still warm, cut away and discard the skin and most of the fat, leaving an even layer.  Score lightly in a crisscross pattern, then stud a clove in the middle of each scored diamond.
  3. Heat the oven to 375F.  Place the ham in a lightly oiled roasting pan.  Mix together the marmalade, ginger, soy sauce, and water to make a glaze and brush all over the ham to coat evenly.  Roast for 20 to 25 minutes, basting several times, until browned and nicely glazed.  You may need to turn the pan around halfway through to ensure that the joint colors evenly.
  4. Make the salsa in the meantime.  Cut away the peel and "eyes" from the pineapple, then slice and remove the core.  Peel the cucumber, halve lengthwise, and scoop out the seeds, then finely dice the flesh.  Add to the pineapple with all the other ingredients and mix well.  Let stand for at least 20 minutes.
  5. Rest the cooked ham, covered with foil, in a warm place for 15 minutes.  Carve into thin slices and serve with the pineapple salsa and vegetables of your choice.

Reprinted with permission from Gordon Ramsay’s Healthy Appetite (Sterling Epicure, 2012).



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