Pineapple & Cherry-Glazed Boneless Ham

SERVES 8 PREP 20 minutes COOKING 2 hours

1½ 1½ cups tsp gelatine (375 g) powder packed brown sugar

1 tsp ground all spice

¼ cup (60 ml) malt vinegar

handful of thyme leaves

3 x 440 g cans pineapple slices in

juice, drained, juice reserved

approx. 2.7 kg boneless ham

150 g glace cherries

500 ml (2 cups) water

6 carrots, halved lengthways

herbs to serve (I used rosemary)

Preheat oven to 160°C fan-forced. Place an oven shelf in the lowest position of the oven and remove the other shelves.

Place the brown sugar, gelatine, all spice, vinegar, thyme and 350 ml of reserved pineapple juice from cans in your Ironclad Dutch Oven. Cook over low heat, stirring, for 2–3 minutes until sugar dissolves. Increase heat to medium-high and bring to a gentle simmer. Simmer for 10–15 minutes or until reduced slightly. Transfer to a heatproof jug. This can be made in advance.

Layer pineapple rings over ham, overlapping slightly then use toothpicks to secure with cherries across to cover.

Pour water into Dutch oven. Place the carrots across the base and top with the ham in the pan. Drizzle a third of the glaze over pineapple. Bake for 45 minutes. Pour over half remaining glaze and bake for a further 45 minutes or until golden. Brush with remaining glaze. Set aside for 15 minutes to rest.

Remove toothpicks before carving and serve with extra herbs.