The Angliss Glazed Ham

• One full leg ham (preferred – Soccerball ham is another option)
• 2 litres of unsweetened pineapple juice
• 2 fresh pineapple
• Approximately 20 skewers
• Approximately 20 whole cloves (optional)
• 500g of brown sugar
• 200g of honey or maple syrup
• 2 lemons - juiced and zested
• 100g of fresh ginger
• 60g of mixed spice
• 100g dijon mustard

1. Preheat oven to 150'C
2. Reduce pineapple juice down to 150mls
3. Remove skin and fat, leave a vandyke pattern 10cm around the knuckle bone. This is only for appearance.
4. Once fat is removed score the ham with large diamonds about 5mm deep, liberally brush pineapple reduction over the scored ham, repeat this process a couple of times. Whatever is left over from this can be added to your glaze mix.
5. Clean pineapple and ensure they are kept whole. Cut round slices approx. 5mm thick. Pin them onto the ham with the skewers. Start from the knuckle end in the centre of the ham, work your way in a straight line to the end of the leg. Overlap each slice and secure each slice with the skewer (skewers are removed after roasting). Continue this step until the ham is covered with pineapple slices, pay attention to the appearance eg straight lines and overlapping the pineapple - you can't use too much. No pineapple needs to go on the bottom.
6. Optional - If you wish you can press cloves next to the skewers, when the skewers are removed the cloves stay.
7. Line a baking tray with baking paper and place in ham.
8. Mix all other ingredients and remaining pineapple syrup in a bowl and liberally brush over pineapple slices.
9. Place in oven. This process takes approx. 40 minutes. What you are trying to achieve here is nice golden colour. If it starts to colour too early then lower your oven temperature. Every 10 minutes remove your ham and baste it with the pan juice and keep adding any glaze left over.
10. Your ham is ready when you have a deep rich caramelised colour and the pineapple is well glazed.
11. Remove from the oven and allow to cool, be sure to continually spoon over the glaze as it cools. The more the better!
12. Remove the skewers, It's ready to serve hot, warm or cold. Use a sharp knife to carve it and use glaze from the pan as extra sauce

What you'll need

• 750g of fresh apricots
• 750g of fresh nectarines
• 250g of unsalted butter
• 100g of caster sugar (2)
• 2 bottles of Sarsaparilla 1.125ltr bottle
• 6 cinnamon quills
• 8 Star anise

1. Preheat oven to 180'C.
2. Reduce sarsaparilla to a syrup - this step can be eliminated if you don't like this flavour.
3. Cut fruit in 1/2 and use a hot bbq plate to burn a cross pattern on the cut surface only.
4. Place bbq'd fruit in a roasting tray, cut butter into walnut size pieces and place randomly amongst fruit.
5. Add spices, sprinkle sugar and sarsaparilla glaze over fruit, cover with foil and bake for 15 minutes.
6. It will be saucy, and its now ready to serve with your ham.