Recipe: Tessa Boersma’s Sticky Pineapple & Maple Glazed Ham

By December 8, 2021 No Comments

tessa boersma glazing a christmas ham

Former Masterchef and Masterchef: Back To Win contestant (top seven!) Tessa Boersma is lending her culinary talents to Peter Augustus and we are beyond excited.

The Brisbane-based cook has whipped up a mouth-wateringly festive glaze for our heritage breed Ryukyu Berkshire Pork.

Here’s the recipe and method for her Masterchef-quality glazed ham – perfect for a Queensland summer Christmas table.


  • 1 x whole leg of Ryukyu Berkshire ham
  • 1 tbsp of Dijon mustard
  • 1 1/2 cups of brown sugar
  • 200 ml of pineapple juice
  • 1/4 cup of maple syrup
  • 1 tbsp of rum (optional)
  • A handful of cloves


Step 1

Preheat the oven to 160ºC fan forced. In a saucepan, add the Dijon mustard together with 1 tbsp of boiling water and stir to “loosen it”. Add the remaining ingredients, except for the cloves. Bring to the boil for about 10 minutes.

Step 2

To prepare the ham, remove the rind carefully and score it in any pattern you like. Pin the cloves all over the top with about a 1 inch gap between each clove.

Step 3

Place the studded ham on top of a baking rack inside a large baking tray. Brush the ham with some of the glaze and cook it in the oven for roughly 1.5-2 hours, glazing generously every 20 minutes.

Step 4

Remove from the oven and brush it with a good amount of the glaze to finish.

Follow Tessa on Instagram or check out her website for more recipes.