Pineapple Glazed Hickory Smoked Virginia Ham Spiked With Cloves

Ingredients -


1 joint hickory smoked gammon 
1 cup honey 
2 tbsp dry sherry 
1 1/2 cup pineapple juice 
1/2 cup brown sugar 
2 tbsp whole cloves 
1 cup Madeira sauce
1 big pineapple 
Poaching Liquid 
1 tbsp dry thyme 
1 tbsp dry rosemary 
1tsp whole cloves
2 cups water 
1 cup orange juice 
1 medium size pineapple, skinned, no eyes

Procedure -

Top and tail the pineapple. Cut the pineapple through the middle and lay flat on the table. Using a sharp carving knife insert the knife blade on the bias from the middle of the pineapple into the skin. Carve the skin of the pineapple following the shape of the pineapple. Repeat the procedure to the other side of the pineapple. Note that all the eyes will have been removed and that the pineapple will be round and not square. Cut the pineapple in half again and cut each quarter into three equal part length wise. Place each wedge on the table and remove the core. Place a saute pan on the stove and add half of the pineapple juice, 1 tbsp butter and sugar. Reduce until achieve coating consistency. Place the pineapple into the pan. Cook the pineapple until light golden in color. Ensure to turn the pineapple on all sides. Remove and keep warm. When serving the pineapple, cut each wedge half and dress on to the plate standing up. Place all the ingredients of the poaching liquid into a large pot. Add in the smoked ham and heat through 45 minutes. When done. Remove the ham gently from the poaching liquid. Using a large sharp knife,criss cross a pattern into the fat of the ham and on each diamond of fat insert a stud of clove. Place the ham in a roasting tray and keep warm. Mix the brown sugar, pineapple juice, sherry and honey together. Pour this syrup over the ham and bake in a moderately heated oven. Every 5 minutes the ham will need basting and closer to the end of glazing the ham will need basting more frequently. The ham is ready when the ham is nicely coated.About 15 minutes. The ham should be very dark in color with a high sheen but not burn. Remove from the oven. Lift the ham from the roasting tray and rest. Place the juices from the ham into a small pot and slowly reduce into a thick sauce skimming any unwanted residue. This can be added to the Madeira sauce. Only add sufficient to flavor the sauce other wise the sauce will be to thick. Serve with roast potato and steamed vegetables.