Homemade Christmas presents are the best and most thoughtful of all gifts, and this little jar of sunshine will be well received by anyone whom you choose to gift it. It is easy to make and has a deliciously unique flavour profile.

Tell your recipients to drizzle it over ice cream or use to spread inside a sponge cake before adding cream. They can bake the jam in jam drops or Singapore style biscuits and of course it works really well as a spread.

This jam also has another secret side to it and one that will mean you’ll be making an extra jar for yourself this Christmas. When you mix a jar of this jam with a few simple ingredients then it becomes the most amazing glaze for a Christmas ham.

So, get organised early for your Christmas gifting this year and also order your Christmas ham ready for the most addictive and exotically sweet sticky glaze.

See below for the recipe for the jam but if you don’t have the time or means then you can always buy a jar from us. CLICK HERE

Further along is the recipe for the glaze.

Makes: 4 Jars of approx. 275g per jar.

Prep Time: 10 minutes

Cook Time: 25 minutes

Method

1. Freeze the pineapple for two days and then defrost overnight in the fridge. This will help to break down the fibre and increase flavour into your jam.
2. Mix the ground anise with the sugar and add this into a large heavy bottomed saucepan, add the defrosted pineapple and juices. Scrape in the vanilla seeds and mix well.
3. Turn onto a medium heat and bring to a boil while stirring constantly with a heat resistant spatula to ensure it does not catch.
4. Cook the jam to 103°C using a sugar or digital thermometer to accurately check the temperature. Be careful, as the jam tends to spit and splatter as the temperature increases.
5. Once the temperature has been reached remove the pan from the heat and add the lime zest and juice. Stir well and pour the jam into sterilised jars, seal and chill before labelling.

*Buying Pineapples

Don’t be tempted to use tinned pineapples please, you’ll be able to tell the difference. Use fresh and remember once pineapples are picked, they don’t ripen further so you’ll have to pick out good ones. To do this the pineapple should smell of pineapple but not fermented, it should be firm but tot too hard if squeezed. It could also have rounded edges with the eyes of the pineapple filled out and will be heavy for its size.

Spiced Pineapple & Mustard Glaze For Ham

For rock star ham on Christmas day follow these simple steps.

Glaze for 1 large ham

Prep Time: 15 minutes

Cook Time: 1hr 35 minutes – or nearly the whole of ‘Home Alone’.

Method

1. Prepare your ham for glazing by first removing the outer rind. Use a sharp knife to cut around the shank of the ham about 10 cm from the end. Run the knife around the rind and underneath the skin and remove it in one piece by running your fingers between the rind and the fat. Trim some of the excess fat on the surface of the ham if it is too thick but ensure you leave a layer of it to protect the meat during glazing. Score the fat in an even diamond pattern carefully, using a sharp knife, about 2mm deep. Stud the centres of each of the diamonds with a clove. Place the ham onto a large baking tray lined with baking paper.
2. Preheat an oven to 180°C and remove all of the shelves except on in the lowest possible position.
3. Stir the pineapple jam, sugar, and mustard together in a bowl and brush ½ of the mix onto the scored side of the ham.
4. Place the ham into the oven and leave to glaze for 35 minutes before removing and brushing the remaining glaze onto the ham.
5. Return the ham to the oven for a further 15 minutes and then baste the ham using a spoon, with the juices and melted glaze.
6. Return to the oven for a further 15 minutes and repeat the basting.
7. Repeat this step 2 more times for further 30 minutes total cooking time and remove from the heat.
8. Let the ham rest and cool down in the tray for 30 minutes before lifting the ham to the presenting board. At the last minute before presenting just brush some of the excess juices onto the exterior of the ham.
9. Grip the shank end like a handle and use a long thin and very sharp knife to carve. Start by cutting a wedge of meat halfway into the ham and reserve, then cut thin slices to expand the cavity ensuring each slice has some of the glaze.

**The Ham

See a reputable butcher for your ham and order ahead of time to make sure you don’t miss out. I usually order mine early towards mid to the end of November from my local butcher Gary McBean from Gary’s Meats at Prahran Market here in Melbourne. Make sure your pork is free range, lightly smoked and of the highest quality you can get. If you are uncertain of the removing of the rind and scoring process, then you can ask your friendly neighbourhood butcher to take care of this task for you. View Gary's Christmas Ham Video on You Tube