Pineapple-Baked Ham with Thai Flavours Recipe

Trim off top and bottom of pineapple; slice off rind in wide strips and set aside. Quarter pineapple lengthwise, remove and discard core; slice and set aside.

In food processor, whir together fresh coriander, garlic, ginger, lime rind and half of the juice.

In bowl, whisk together sugar, ground coriander, pepper, cayenne, cumin, nutmeg and cloves; pulse in 1/4 cup/60 mL of the sugar mixture, reserving remaining mixture. Stir in remaining lime juice, soy sauce and 1 tbsp/15 mL of the oil.

Place ham in roasting pan; spread with coriander mixture. Cover top and sides with reserved pineapple rind, outside up; secure with toothpicks. Pour remaining oil and 1 cup/250 mL water into pan; roast in 325°F/160°C oven for 90 minutes, adding water to pan, if necessary, to keep pan juices moist.

Remove from oven. Remove and discard pineapple rind. Baste ham with pan juices; sprinkle with remaining sugar mixture, lightly drizzling with pan juices to moisten.

Arrange pineapple slices around ham; return to oven and bake, stirring slices and basting ham with pan juices after 20 minutes, then every 10 minutes, until ham is glazed and thermometer inserted in centre registers at least 140°F/60°C, about 60 minutes.

Transfer ham to serving platter; tent with foil and keep warm. Meanwhile, increase heat to 400°F/200°C; return pan with pineapple slices and juices to oven and roast, stirring often, until slices are glazed and juices are syrupy, 5 to 15 minutes. Spoon slices and juices around ham; garnish with coriander sprigs.

Makes 12 servings.