Pineapple & Rum Glazed Christmas Ham by Tony Tan

Ingredients

• 1 free-range leg ham (about 4.5kg), skin removed, fat scored
• 1 pineapple, cut into wedges
• For studding: whole cloves
• Tomato sambal
• 1 kg ripe tomatoes, bases scored
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 1 large garlic clove, finely chopped
• 1½ tsp ground chilli, or to taste
• 1 tsp ground turmeric
• 1 tsp brown mustard seeds
• 125 ml coconut milk (½ cup)
• ½ tsp caster sugar
• Juice of 2 limes, or to taste
• Pineapple and rum glaze
• 250 ml pineapple juice (1 cup)
• 100 gm brown sugar
• 40 ml golden rum
• 2 tbsp Dijon mustard
• 1 tsp each ground coriander and ground fennel
• ½ tsp each ground cinnamon and ground chilli