Pineapple and rum-glazed Christmas ham with violet mustard

Name: Pineapple and rum-glazed Christmas ham with violet mustard
Yield: 6
Ingredients: 300 ml Pineapple juice; 250 g Brown sugar; 80 ml Rum, golden; ½ tsp Ground coriander; ½ tsp Ground fennel; 3 Cinnamon sticks; 2 whole Star anise; 1 Champagne ham, free-range, approx 5kg in weight, I use Freedom Farms ham (Main); 1 serving Cloves, whole, for studding; 1 Pineapple, cut into pieces (Main); 1 cup Red wine; 2 cups Red grapes; 1 cup Port, I used ruby port; ½ cup Wholegrain mustard; ½ cup Dijon mustard

for 6 people

Tam West

Bite

For the glazed ham

300 ml	Pineapple juice
250 g	Brown sugar
80 ml	Rum, golden
½ tsp	Ground coriander
½ tsp	Ground fennel
3	Cinnamon sticks
2 whole	Star anise
1	Champagne ham, free-range, approx 5kg in weight, I use Freedom Farms ham (Main)
1 serving	Cloves, whole, for studding
1	Pineapple, cut into pieces (Main)

For the violet mustard

1 cup	Red wine
2 cups	Red grapes
1 cup	Port, I used ruby port
½ cup	Wholegrain mustard
½ cup	Dijon mustard

Directions

To make the ham

Place the pineapple juice, brown sugar, rum, ground coriander and fennel, cinnamon and star anise into a saucepan and bring to the boil, then simmer until all the sugar is dissolved. Set aside to cool slightly.
Heat oven to 180C
Score ham and stud with the cloves, then place in a large roasting dish, and drizzle with the pineapple glaze. Arrange pineapple pieces around the ham and place in oven until light golden colour approximately 30 minutes. Drop the temperature of the oven to 130C and continue to cook and baste for a further 90 minutes until caramelised and warmed through. (I find it easy to score the ham then place in the oven for 5 minutes to open up the cuts and then it is much easier to stud the cloves in as the cuts are more visible.)
Serve ham on platter with roasted pineapple pieces and salad or vegetables of your choice. At Cibo we serve it with roasted beetroot, heirloom carrots, kiwi quinoa and goat's cheese salad.

To make the violet mustard

Bring the wine, grapes and port to a boil in a medium saucepan. Boil until the liquid is almost gone and the mixture is syrupy. Puree the mixture in a blender and then pass through a fine sieve. Set aside to cool. Add the mustards and stir to combine. Refrigerate until ready to use.

To serve

Serve ham on platter with roasted pineapple pieces and salad or vegetables of your choice. At Cibo we serve it with roasted beetroot, heirloom carrots, kiwi quinoa and goat’s cheese salad.