Christina Martin’s TROPICAL GLAZED BAKED HAM – With Love from De Rust 

1 Gammon                                                                               water

2 carrots, sliced                                                                        2 tins pineapple rings, large

2 leeks, sliced                                                                           red and green glacé cherries, washed

2 stalks celery with leaves                                                       62 ml Coleman’s dry mustard

1 onion, sliced                                                                          250 ml brown sugar

4 sprigs parsley                                                                        250 ml reserved pineapple juice

2 bay leaves                                                                             125 ml apricot jam

freshly ground black pepper                                                    83 ml brown vinegar

2 bottles lager                                                                          cloves

Cut two large pieces of tin foils, big enough to wrap the ham well. Place them in the shape of a cross on a standard oven-roasting pan. Put half the sliced vegetables on the foil and place the ham on top. Cover the ham with the balance of the vegetables and herbs. Pour over the beer and sprinkle with pepper. Wrap the ham well, sealing the edges, so that the beer does not run out. Pour 3cm water around the ham and bake for 30 minutes per kilogram at 180-190^o C. When the outer skin starts to crack open, the ham is cooked.

Remove from the oven and discard the skin and vegetables. Decorate the fat with pineapple rings, cherries and cloves. Make the glaze by reducing the pineapple juice by half, then adding the mustard, brown sugar, apricot jam and vinegar. Boil until you have a medium to thick glaze.  Paint the ham all over with the glaze and bake at 200^o C for 30 – 40 minutes, or until glaze is gently brown.

This ham is good served either hot or cold.

Enjoy.