Christmas Ham with Pineapple Glaze and Sorrel Pineapple Sauce


  • 1 bone-in Caribbean Passion ham
  • 1 cup water
  • 2 tins pineapple slices
  • 2 cups pineapple juice from slices
  • 1 cup golden syrup
  • 1 ¼ cups brown sugar
  • 1 tbsp wholegrain mustard
  • 1 jar sorrel jam
  • 1 cup fresh sorrel flowers
  • Whole cloves


  • Preheat oven to 350°F. Remove the rind and excess fat. Place ham in a baking pan on baking rack. Add water and 1 cup of the pineapple juice. Cover with foil and bake for an hour.
  • Combine ¼ cup of the pineapple juice with the golden syrup, sugar and mustard. Set aside.
  • Remove the baking pan from oven and drain the pan juices and reserve.
  • Using a sharp knife, score across the fat making a diamond pattern.
  • Spread half of the pineapple syrup mixture over the ham and return to the oven for 15 minutes.
  • Remove from oven, brush with glaze and press a clove into each diamond.
  • Bake uncovered for another hour, or until the internal temperature of the ham registers 150°F, basting with glaze every 15 minutes.
  • For the sauce: To the pan juices, add the remaining pineapple juice, remaining syrup mixture and sorrel jam. Heat until warmed through and just thickened.
  • Garnish ham with pineapple slices and fresh sorrel and serve with pineapple sorrel sauce.

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