Christmas Roast Ham

Ingredients:

1 cooked ham, boned
Dijon mustard
60g whole cloves
440g tin pineapple slices in syrup
1 jar whole maraschino cherries

For the Glaze:
120ml red wine
Worcestershire sauce, to taste
brown sugar (or juice from maraschino cherries), to taste
reserved syrup from pineapples

Method:

Place the boned ham on a roasting tin and spread a thin layer of the mustard over the top. Score the rind into a diamond pattern with a sharp knife then press a clove into the centre of each diamond.

For the glaze, drain the pineapple syrup into a bowl then add the red wine and maraschino cherry juice of brown sugar, to taste. Use a brush to coat the ham with the glaze then arrange the pineapple slices over the top of the meat (pour any excess glaze into the pan). Place a maraschino cherry in the centre of each pineapple ring and secure with a cocktail stick or toothpick.

Transfer, uncovered, to an oven pre-heated to 160°C and roast for between 4 and 5 hours, basting frequently with the pan juices until the ham is thoroughly cooked through (the internal temperature should be at least 72°C). Allow to cool and remove the toothpicks before carving and serving.

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