Pineapple and rum glaze
Pineapple with ham feels a bit retro but giving it a spicy twist with ginger and chilli brings it up to date.
Put pineapple juice, brown sugar, Dijon mustard, ginger and chilli flakes in a small saucepan. Bring to boil, lower heat and simmer for 5 min until thickened slightly. Add rum and set aside until ready to use.
1 cup pineapple juice
¾ cup brown sugar
2 tsp Dijon mustard
1 Tbsp peeled and grated ginger
pinch chilli flakes
¼ cup dark rum