Spiced pineapple and maple glazed ham
1.5kg ham
1 onion, chopped
1 stick celery
Few sprigs thyme
250ml pineapple juice
50g dark brown sugar
50ml maple syrup
3 cloves
1 stick cinnamon
½ teaspoon allspice
Place ham in a pot and cover with water. Add the onion, celery and thyme and bring to the boil. Cover and simmer for a couple of hours or until an inserted skewer comes out hot. Allow to rest in the cooking liquor for 20 minutes then remove. 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 ham. Place in oven and brush with glaze every five minutes until golden and bubbling – about 30 minutes. Rest for 10 minutes and slice.
Apple and walnut stuffing
350g sausage meat
1 onion, finely chopped
1 medium cooking apple, peeled, cored and chopped
50g butter
Handful chopped parsley
50g chopped walnuts
100g breadcrumbs
Cook the onion in the butter until soft. Add the apple and walnut and cook for a couple of minutes. Add the parsley and allow to cool.
Mix into the sausage meat with the breadcrumbs.
Place on a piece of parchment paper and form into a large sausage. Roll up and roll in tin foil.
Bake in a 180oc oven for about 25 minutes or until cooked through.
Remove foil and paper and slice.
