Pineapple & Mulled Wine Glazed Ham

• 6 kg smoked ham
• 1 tbsp extra virgin olive oil

For the glaze

• 450 g jar orange marmalade
• 160 mL red wine
• 1 star anise
• 1 pinch ground cinnamon
• 1 fresh bay leaf
• Peel of 1 orange
• 440 g can pineapple rings in juice, drained, juice reserved
• Whole cloves, to stud pineapple rings

1. Preheat oven to 200°C (180°C fan-forced).
2. Using a small sharp knife, remove any packaging netting or string. Run the knife under the skin around the edge, then gently lift it away, keeping the fat intact. Discard or reserve skin. Score the fat in a criss-cross pattern without cutting into the meat.
3. Place ham in a large roasting pan. Drizzle with oil and roast for twenty to thirty minutes, until lightly golden.
4. Meanwhile, make the glaze. In a medium saucepan, combine marmalade and wine. Bring to a simmer over medium heat. Add star anise, cinnamon, bay leaf, orange peel and the reserved pineapple juice. Simmer for twenty to twenty-five minutes, stirring occasionally, until reduced by half and syrupy. Remove from heat.
5. Remove ham from oven. Arrange pineapple rings over the scored fat, securing each with cloves. Don’t be shy with those cloves, they’re doing double duty as decoration and flavour enhancers. Place any extra pineapple in the pan around the ham. Brush generously with glaze, reserving some in the pan.
6. Return to oven and roast for forty-five to fifty minutes, basting every ten to fifteen minutes with glaze until ham is deep golden, sticky and caramelised.
7. Transfer to a serving platter. Serve hot, warm, or cold, with the roasted pineapple and extra glaze on the side.