While it is glazing, baste the ham regularly with the syrup and juices. Then toss the pineapple slices in the glaze and arrange on top for extra glam. Serve hot or cold. If the ham is salty ...

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.

Pineapple is a classic accompaniment for ham and we’ve made the most of it with both a tangy glaze and a fruity side dish.

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 ...

Food Stylist: Simon Andrews. Pineapple juice, brown sugar, lemon and Dijon mustard cook down into a lush glaze that is brushed over the ham while roasting. David Malosh for The New York Times.

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 ...

Bake the gammon for a further 30 minutes, brushing regularly with the glaze until golden and bubbling. Set oven to 180oc and butter a loaf tin ... celery and onion from ham Cook the onions ...

For this holiday ham, all you need to do is score the fat, pour over some pineapple juice and pop it in the oven. Then slather it at intervals with a simple, delicious glaze. Serve with biscuits ...