Ted's Australian tropical Christmas ham.

20

Preparation

40min

Cooking

3hr
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Ingredients

Leg of smoked ham
1 lt of pineapple juice
250 mils vodka
Short crust pastry

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Purchase a smoked leg of ham, score skin into diamond shapes, encase in short crust pastry, and cook for 2 hours in a barbecue. Take out, using a syringe pierce pastry injecting pineapple juice and vodka, seal pastry and cook for another hour, take out peal pastry of and enjoy! Alll the alcohol has been depleted in the cooking process.