You can use fresh or canned pineapple. The ham also makes the best addition to eggs, or sandwiches if you have leftovers.

For extra flavor, you can garnish with fresh herbs or additional pineapple juice drizzled over the ham before serving. The pineapple glaze is the heart of this recipe. It’s a harmonious blend of ...

In a small saucepan over medium heat; Cook pineapple preserves ... Once the glaze has thickened to a to a syrup consistency, remove from heat and set aside until your ham is ready.

Cover the ham with fresh, cold water and bring it slowly ... baste the ham regularly with the syrup and juices. Then toss the pineapple slices in the glaze and arrange on top for extra glam.

Pineapple juice, brown sugar, lemon and Dijon mustard cook down into a lush glaze that is brushed over the ham while roasting ... moments of glazing releases fresh, acidic juices, preventing ...

Remove rind of fat if any on the ham and score the skin. Boil the pineapple juice with the sugar, maple and spices to a thick syrup. Strain. Heat oven to 180oc and brush some of the glaze over the ...

Place the gammon on a roasting tray and brush some of the glaze over. Bake the gammon for ... 2 tablespoons chopped celery and onion from ham Cook the onions and celery in the butter gently ...

Set aside to cool slightly. Heat oven to 180C Score ham and stud with the cloves, then place in a large roasting dish, and drizzle with the pineapple glaze. Arrange pineapple pieces around the ham ...

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