Maple-roasted glazed ham stuffed with apple & pineapple

A smoky boneless gammon gets the grand treatment for a festive celebration

Serves: 10 - 12

Difficulty: Easy, 3-4 hours

Ingredients:

1 x 1.5-2kg Checkers maple-flavoured boneless gammon, preferably with a nice layer of fat on the top

Water, beer or ginger ale

4 red apples

15ml (1 tbsp) white vinegar

1 x 400g can pineapple rings, drained

Glaze:

80ml (1/3 cup) maple syrup (or maple-flavoured syrup or runny honey)

5ml (1 tsp) mustard powder

5ml (1 tsp) ground cinnamon

Pinch of ground cloves

Pinch of ground nutmeg

70g (1/3 cup) sticky brown sugar

story_article_left1

Method:

1) Place gammon in a pot that fits it snugly. Pour over water, beer or ginger ale to a depth of 6cm around the gammon. Cover pot with a lid and bring to the boil. Boil for 55 minutes per kilogram, adding extra liquid if needed. Set aside until cool enough to handle. Carefully remove the rind and cool completely.

2) Using a very sharp knife, slice into the gammon every 2-3mm without cutting right through. Place on a baking tray lined with foil. Wash and core the apples. Cut in half horizontally, then into thin slices. Place in a bowl of water with the vinegar so they don't go brown. Cut the pineapple rings in half. Start off by inserting apple slices, skin side up, into the first 2 sliced openings in the gammon, Insert pineapple slices in the third opening. Repeat this pattern until all the sliced openings are filled.

3) For the glaze, mix all the ingredients in a glass bowl and heat in microwave for 1 minute. Stir well and brush all over the gammon and fruit. Bake in a preheated oven at 180°C for 20 minutes, spooning the pan juices over the gammon after 10 minutes.