Christmas Ham Glaze, Pineapple And Habanero Gammon Glaze

A glazed gammon is one of the easiest ways to feed a crowd at Christmas, and the glaze is what people remember.

This one is 40 percent pineapple with red pepper and just enough habanero to warm it up, so it goes glossy and sticky in the oven with a sweet first, warm second finish.

Brush it on and you are done, no mixing up honey and mustard at the last minute. A strong gift for whoever hosts Christmas Eve or Boxing Day, and it fits neatly into a hamper.

Made in small batches in Broadway in the Cotswolds.

How to use it. Boil or slow cook your gammon, then score the fat in a criss cross pattern. Brush a generous layer of glaze all over and roast at around 200C for 20 to 30 minutes, adding another layer halfway through, until it is dark and sticky.

It also makes a fine glaze for sausages, pork chops, chicken wings and roast carrots, and a spoonful alongside cold ham and cheese on Boxing Day works well. The heat is gentle. Most people taste the pineapple first and the habanero after.