¾cupReserved pineapple juice made up to 3/4 cup with orange juice
2orangeszest
½cupbourbon or rum
1tspwholegrain mustard
1cinnamon quill
1star anise
1cuphoney
1 ½cmpiece of gingersliced
A few whole cloves
Pomegranate arils and fresh herbsto garnish (optional)
Instructions
Pineapple bourbon and honey glaze: Place all glaze ingredients in a saucepan. Simmer for 30 minutes to reduce until the glaze is thickened - it should coat the back of a spoon. Set aside to cool.
Score the surface of the ham lightly.
Spread two cups of the chopped pineapple in the bottom of a small roasting pan. Drizzle a little glaze over the pineapple pieces, then nestle the ham on the pineapple. Place some thinly sliced pineapple on the ham, securing each piece with a clove. Brush generously with glaze and bake according to ham instructions. Brush again with glaze 5 minutes before the end of cooking.
Serve the ham warm on a bed of roasted pineapple with extra glaze for drizzling.