1 tin (440g) crushed pineapple 1 cup brown sugar, firmly packed 1 tbsp TABASCO® Brand Pepper Sauce 1 tbsp (20g) ginger, crushed 1 clove garlic, finely diced 1 lime, zested and juiced 6 small red chillies, to decorate Sprig of bay leaves, to decorate STEP 2. Preheat a fan forced oven to 160C. STEP 3. To make the glaze, place crushed pineapple and juice in a small pot along with one cup of water, sugar, TABASCO® Brand Pepper Sauce, garlic, ginger and lime zest and juice. Bring to the boil for five minutes, before reducing to a simmer for 25 minutes until slightly thickened. Strain the glaze into a bowl and then reserve the pineapple pulp for later. Set aside. STEP 4. Line a baking tray with grease proof paper, and top with a baking rack. Place the ham leg on the rack and brush with the TABASCO® glaze. Place it in the oven and cook for 1 ½ hours, basting every 15 minutes. STEP 5. Once the top layer of the ham has browned with a sticky glaze, remove it from the oven and splash generously with TABASCO® Jalapeño Sauce. STEP 6. To garnish, tie bay leaves to the hock with twine and ribbon and spread chillies on the plate. Serve with the side of pineapple pulp. **Note: Rest the cooked ham for 20 minutes before slicing to ensure the moisture stays in.
