Glazed ham with pickled pineapple pizze

AT A GLANCE

  • Serves 10 people
  • 1¼ preparation

Christmas ham: the gift that keeps on giving. Not only can all the elements of these pizze be prepared ahead, but the flavours intensify, too. Win-win. Start at least a day ahead to pickle the pineapple, and prove the pizza dough. We used a ham from Sunshine Meats, winner of our 2015 ham tasting.

See more of our favourite Christmas ham glaze recipes here.

  • Olive oil, for brushing
  • 2 buffalo mozzarella (about 130gm each), drizzled with olive oil and scattered with freshly ground black pepper
  • 2 heirloom tomatoes, thinly sliced and drizzled with olive oil
  • 2 tbsp rosemary
  • 2 tbsp oregano
  • Finely grated parmesan, to serve
  •  
  • Pickled pineapple
  • 200 ml apple cider vinegar
  • 3 tbsp caster sugar
  • Juice of 1 lime
  • ½ topless pineapple, peeled, thinly sliced into rounds, then halved and cored
  • 1 jalapeño, thinly sliced
  • 4 sprigs oregano
  • 1 tsp coriander seeds, crushed with mortar and pestle
  •  
  • Pizza dough
  • 7 gm (1 sachet) dried yeast
  • 2 tbsp olive oil, plus extra for greasing
  • ½ tsp caster sugar
  • 450 gm (3 cups) plain flour, plus extra for dusting
  • Semolina, for dusting
  •  
  • Spice-glazed ham
  • 200 ml fresh pineapple juice
  • 50 ml lime juice
  • 110 gm (½ cup) brown sugar
  • 1 tsp coriander seeds
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 leg ham (up to 4.5kg), bone in, skin removed, fat scored
  • 1 rosemary sprig
01   For pickled pineapple, combine vinegar, sugar and 50ml water in a bowl, season to taste and stir until sugar dissolves. Add remaining ingredients, transfer to a sterilised jar then refrigerate at least overnight. Pickle can be made up to a week ahead.
02   For pizza dough, combine, yeast, olive oil, sugar, ½ tsp salt and 350ml lukewarm water in a bowl, and set aside until foamy (2-3 minutes). Gradually add flour, mixing until a rough dough forms, then knead on a lightly floured surface until smooth and elastic (6-8 minutes). Place in a lightly oiled bowl, cover with plastic wrap and refrigerate overnight to rest. Bring to room temperature (2-3 hours), then knock back dough and knead on a lightly floured surface. Divide into 10 pieces, roll each into a 3mm-thick round, place on trays lined with baking paper and scattered with semolina, and refrigerate for up to an hour.
03   For spice-glazed ham, preheat oven to 180C. Simmer ingredients except ham and rosemary in a small saucepan until reduced a little (10-12 minutes). Place ham in a roasting pan, pour glaze all over, top with rosemary sprig and roast, basting occasionally (add a little water if glaze becomes too sticky), until sticky, golden and caramelised in places (1-1¼ hours).
04   To serve, preheat a kettle barbecue or char-grill pan to medium-high. Brush pizza bases with oil and grill in batches until charred (2-3 minutes each side; cover with foil if colouring too quickly). Top with mozzarella, sliced ham, pickled pineapple, tomato and herbs, cover with a lid and grill until warmed through. Serve hot scattered with grated parmesan.

Topics:

PINEAPPLE, CHRISTMAS, HAM, HAM, ROSEMARY

Recipe:

ALICE STOREY

Photography:

WILLIAM MEPPEM

Styling:

LUCY TWEED

Drinking Suggestion:

SUPER-HOPPY IPA. , suggested by MAX ALLEN

FEATURED IN

Dec 2016

Dec 2016

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