½ leg ham (4kg), bone in
1 tin (440g) crushed pineapple
1 cup brown sugar, firmly packed
1 tbsp TABASCO® Brand Pepper Sauce
1 tbsp (20g) ginger, crushed
1 clove garlic, finely diced
1 lime, zested and juiced
1 bottle TABASCO® Brand Jalapeño Sauce
6 small red chillies, to decorate
Sprig of bay leaves, to decorate
STEP 1. To prepare the ham, remove ham from fridge one hour before cooking. Using a small knife, carefully remove the skin from fat by running the blade around the hock, down the side and gently between the fat and skin along the front. Using your fingers as a guide, gently peel the skin off, keeping the fat in place. Score the fat in long thin lines around 2cm apart ensuring not to cut too deeply. Cover the hock with foil.
STEP 2. Preheat a fan forced oven to 160C.
STEP 3. To make the glaze, place crushed pineapple and juice in a small pot along with one cup of water, sugar, TABASCO® Brand Pepper Sauce, garlic, ginger and lime zest and juice. Bring to the boil for five minutes, before reducing to a simmer for 25 minutes until slightly thickened. Strain the glaze into a bowl and then reserve the pineapple pulp for later. Set aside.
STEP 4. Line a baking tray with grease proof paper, and top with a baking rack. Place the ham leg on the rack and brush with the TABASCO® glaze. Place it in the oven and cook for 1 ½ hours, basting every 15 minutes.
STEP 5. Once the top layer of the ham has browned with a sticky glaze, remove it from the oven and splash generously with TABASCO® Jalapeño Sauce.
STEP 6. To garnish, tie bay leaves to the hock with twine and ribbon and spread chillies on the plate. Serve with the side of pineapple pulp.
**Note: Rest the cooked ham for 20 minutes before slicing to ensure the moisture stays in.