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Ham with pineapple and ginger glaze
Picture: Rob Duncan/The West Australian

Serves about 20 as part of a buffet

4kg whole ham leg

Glaze

2 cups pineapple juice

500g chunky orange marmalade

2 tbsp brown sugar

3 tsp Dijon mustard

2 tsp freshly grated ginger

1 orange, zest, juice

1 tbsp sherry (optional)

Garnish

10 rosemary sprigs

Remove the skin from the ham. Leave the fat intact to keep moist when cooking. Score the ham. Place all glaze ingredients in a saucepan. Bring to the boil then simmer for about 20 minutes until syrupy. Place ham in a big baking dish and pour over the glaze. Cook for 40 minutes at 180C, spoon syrup in baking dish over ham every 10 minutes. . Remove ham from oven. Place rosemary sprigs into ham. Bake for another 5-10 minutes. Keep any leftover glaze - it can be used again if required.