Serves: 2-4
Prep Time: 15 minutes
Cook Time: 35 minutes
INGREDIENTS
700g whole deboned applewood smoked ham
1 pineapple cleaned, cored and sliced into 10 x ¾ inch slices
2 tablespoons brown sugar, divided
2 tablespoons grainy dijon mustard, divided
4 tablespoons pineapple juice, divided
Optional: 10 maraschino cherries
PREPARATION
Preheat the oven to 400F
Slice precooked ham into ten ½ inch slices and arrange on a lined baking sheet then transfer to the oven and bake for 15 minutes
In a large frying pan add 2 tablespoons of brown sugar, 2 tablespoons of grainy dijon mustard, 4 tablespoons of pineapple juice and 5 pineapple rings to a frying pan and turn on to medium-low heat.
Simmer for 2 minutes before flipping pineapple and simmering for a further 2 minutes on the second side.
Remove pineapple from the pan and set aside on a plate. Add the final 5 pineapple rings to the pan and cook for 2 minutes before flipping and cooking for a second 2 minutes.
Remove ham from the oven and arrange a slice of pineapple between each slice of ham to create a tiled pattern on the baking sheet.
Pour the sticky dijon pineapple sauce over all of the ham and return the tray to the oven to bake for an additional 20 minutes.
Remove from the oven and transfer to a serving platter & enjoy! Optional: For a retro vibe, dot the top of each pineapple ring with a maraschino cherry!
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