1 Farmland Mānuka Honey Ham (800g)

1 Dole Tropical Gold Pineapple - chop enough for 2 cups and thinly slice the remainder (reserve the juice)

For the Glaze

Zest of 2 oranges

1/2 cup bourbon or rum

1 tsp wholegrain mustard

1 cinnamon quill

1 star anise

1 cup honey

1 1/2 cm piece of ginger, sliced

A few whole cloves

Pomegranate arils and fresh herbs to garnish (optional) 

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.