1.5 - 2 kg parboiled York or Virginia ham
2 cups (500 ml) dry cider
4 tsp softened butter
1 tbsp double cream (heavy cream)
1 tsp mixed English mustard
3 tbsp stiff honey
a good pinch of ground cloves
1 x 8 oz (225 g) can pineapple chunks or rings
for the garnish
sprigs of Watercress (salad cress)
1. Put the ham in a baking tin with the cider. Cover the tin tightly with foil.
2. Bake the ham in a moderate oven, 180°C, Gas 4, for 30 minutes.
3. Meanwhile, mix together the mustard, honey, and cloves for the glaze.
4. Drain the pineapple, reserving the juice.
5. Cut pineapple rings into cubes, if used.
6. Halve the cherries.
7. When the ham is baked, remove the foil and pour off the cider into a measuring jug.
8. Remove the rind. Score the fat in a pattern of 4-5cm squares, then brush it all over with the mustard and honey glaze.
9. Place pineapple pieces and halved cherries, cut side down, in alternate squares on the ham.
10. Brush over with a little more glaze.
11. Bake, loosely covered with the foil, in the oven for 20-30 minutes until the glaze is set.
12. Meanwhile, measure the cider and make it up to 500 ml with the reserved pineapple juice, if required.
13. Heat to simmering point in a saucepan.
14. Stir in the butter, in small pieces, and melt.
15. Simmer until well reduced and flavoured.
16. Remove from the heat, and stir in the cream.
17. Pour the sauce into a warmed sauce boat and keep warm.
18. Place the ham on a carving dish and garnish with watercress.
19. Serve the sauce separately.