Smoked ham for a cold-meat Christmas dinner.
You will need:
500g smoked ham
240g finely crushed canned pineapple pieces
½ cup barbeque sauce (purchased sauce of your choice)
4 Granny Smith apples, finely sliced
¼ cup full-grain mustard
1 teaspoon paprika
¼ cup honey
1 tablespoon chopped sage
A smoked ham is already cooked.
Preheat the oven to 180ºC.
Place the ham in a narrow oven dish. Cut half centimetre slices approximately 80% through.
Place the apple slices and pineapple pieces in each slice of the ham. Mix the mustard, honey, paprika and barbeque sauce. Spread the sauce mixture over the ham until well covered.
Sprinkle with the sage. Place in the oven for approximately one hour or until the ham is golden brown in colour.
Serve the slices with the stock that accumulated in the bottom of the dish.