Mike van de Elzen: Cider, star anise and pineapple roasted Christmas ham - The Sunday Session with Francesca Rudkin

Cider, star anise and pineapple roasted ham 

Cook time: 60 minutes 

Prep time: 10 minutes 

Serves: 8-10

3kg free range cured and smoked Christmas ham  

2 x 330ml dry cider or apple juice  

6 star anise  

10 cloves  

2 cups fresh pineapple, peeled, sliced and cubed  

2 tbsp Dijion mustard  

300 gm brown sugar

Preheat a oven on fan-bake to160c.  

Slice the skin of the ham and score the fat in a diamond pattern.  

Combine the cider, star anise and sugar in a pot and bring to the boil, reduce until syrupy (bubbles will increase in size and slow) Dice the pineapple into thin dice and then stir into the cider mixture. Allow to cool. 

Place the ham into a roasting tray. Smear the Dijion over the ham, followed by 3 tbsp of the cider glaze. Use the cloves to prick through the pineapple to keep it in place. Place the ham in the middle of the oven oven for 1 hour depending on size, checking and baste until caramelized. Serve hot or at room temperature if transporting.  

Keep the remaining cider syrup to re-glaze once on the table.  

Sumptuous! 

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