AT A GLANCE
"I like to serve this ham with a retro rice salad, a potato salad or, for something different, buttered soft milk rolls, salted cucumber and Taiwanese pork floss," says Victor Liong of Lee Ho Fook in Melbourne.
|01||For char siu marinade, blend ingredients and ¼ tsp salt in a blender until sugar dissolves.|
|02||Place ham in a large roasting pan and rub marinade all over. Marinate at room temperature for 4-5 hours, turning ham often to coat evenly.|
|03||For pineapple glaze, bring ingredients to the boil in a saucepan, stirring to dissolve, then brush all over ham.|
|04||Preheat oven to 150℃. Bake ham, basting occasionally with the glaze, until warmed through or internal temperature exceeds 65℃ (2½-3 hours). Increase oven to 200℃ and roast until glaze is caramelised and charred on the edges (35-45 minutes). Remove from oven and rest for 10 minutes.|
|05||Warm remaining glaze and brush over ham. Slice and serve with rolls, pickles and pork floss.|