Mike Van De Elzen: Cider, star anise and pineapple roasted ham

And to the end we come! I won't lie, but it's been a huge year and the last part has somewhat dragged on.   Don't get me wrong, I'm super stoked with how the year has finished up. Not to mention a huge thanks to the people that have come out to visit us in Muriwai at Good from Scratch, purchased a EngelElzen cast pan or purchased the amazing Engel fire. I want to thank you all.  As we run into another year with what will be my 8th (I think) on Newstalk Sunday, I want to thank Francesca, Kerrie and all the listeners of NewstalkZB.  This week, we have for all the Christmas ham fans, my favourite go-to ham glaze! I just want to take all the stress out of Christmas day, as it has been a big year!  Cider, star anise & pineapple roasted ham  Cook Time: 60 minutes  Prep Time: 10 minutes  Serves: 8-10  3kg free-range cured & smoked Christmas ham   2 x 330ml dry cider or apple juice   6 star anise   10 cloves   2 cups fresh pineapple, peeled   2 Tbsp Dijion mustard   500 gm brown sugar  Preheat a oven on fan-bake to 160c.   Slice the skin of the ham and score the fat in a diamond pattern.   Combine the cider, star anise and sugar in a pot and bring to the boil, reduce until syrupy (bubbles will increase in size and slow). Dice the pineapple into thin dice and then stir into the cider mixture. Allow to cool.  Place the ham into a roasting tray. Smear the Dijion over the ham, followed by 3 tbsp of the cider glaze. Use the cloves to prick through the pineapple to keep it in place. Place the ham in the middle of the oven oven for 1 hour depending on size, checking and baste until caramelised. Serve hot or at room temperature if transporting. Keep the remaining cider syrup to re-glaze once on the table.  Sumptuous!  Mike’s website – goodfromscratch.co.nz  LISTEN ABOVESee omnystudio.com/listener for privacy information.