Glazed ham with pickled pineapple pizze recipe (2024)

• 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

• 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

• 7 gm dried yeast (1 sachet)
• 2 tbsp olive oil, plus extra for greasing
• ½ tsp caster sugar
• 450 gm plain flour, plus extra for dusting (3 cups)
• Semolina, for dusting

• 200 ml fresh pineapple juice
• 50 ml lime juice
• 110 gm brown sugar (½ cup)
• 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

Main

• 1

  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.

• 2

  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.

• 3

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  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).

• 4

  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.