Remove the outside skin from ham. Finely slice a fresh Pineapple, cored and cut into quarters – Dry pineapple slices on a paper towel. Brush ham with flour mixed with a little pineapple juice or water to a thick paste. Allow to dry.

Place the pineapple on, overlapping each slice until the ham is covered. Secure the slices on the edges with a toothpick or a clove.

Glaze all over with syrup made from soft brown sugar, 2 tbspns of rum and enough orange juice to make it brushable. Bake in a very hot oven just long enough to get the pineapple to brown nicely.
Cool and slice

©Recipe created and supplied for Gourmet Direct by Graham Brown – Contact Graham at his Christchurch cooking school. graham@thecookhouse.co.nz