Ingredients
- 1 X 4-5kg champagne ham
- ½ pineapple
- 1 cup pineapple juice
- ¾ cup brown sugar
- 1 cinnamon quill
- 3 star anise
- 4 slices ginger
- ¼ teaspoon chilli flakes
- Cloves to secure pineapple
Method:
Pre-heat the oven to 180°C. Place the ham in an oven-proof dish, remove the skin and discard.Put the pineapple juice, brown sugar and spices (not the cloves) into a heavy-bottomed saucepan, bring to the boil then reduce the heat and simmer for 15 minutes. Remove from the heat and brush over the ham.
Remove the skin from the pineapple then cut into quarters and remove the core from each piece. Slice these quarters thinly. Arrange the slices on top of the ham, securing with cloves (or toothpicks if your slices are a bit thicker) then glaze again. Put into the oven and bake for 1 ½ hours, glazing 3 or 4 times, until golden brown. Slice then serve with any extra glaze.
