A cheering alternative Christmas ham with a spicy, sweet-sour Mexican glaze of pineapple and chilli
A Christmas ham always takes me back to my granny’s in Wales, to her cosy kitchen where my father would carefully smear a local ham with Coleman’s mustard and brown sugar, then stud it with cloves. My mother would a boozy Cumberland sauce to go with it, and it was always a glorious feast. This glaze has a similar sweet and spicy flavour, with the fruity, mellow guajillo chillies adding rounded notes to the spiced pineapple. Carve into wafer-thin slices, which will feed many and ensure a luxurious sandwich filling long into the following week.
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