Barbecued Sweet & Sour Pineapple Ham

Ingredients

• 100% New Zealand Half Ham Cooked on the Bone (COB)
• 1/2 cup Wattie's Sweet & Sour Sauce
• 3/4 tsp Chinese 5 Spice
• 1/2 fresh pineapple, cut lengthwise and peeled (or one can pineapple slices, well drained)
• 12 fresh or glace cherries

Method

1. To glaze, carefully run your fingers under the skin of the ham and lift it away. Place on a rack in a foil lined baking tray.
2. Stir the Wattie's Sweet & Sour Sauce and Chinese 5 Spice together and brush half over the ham.
3. Cut pineapple into 0.5 cm slices and arrange pineapple slices slightly overlapping each other on the ham, securing with toothpicks. Decorate with cherries. Brush liberally with remaining glaze.
4. Pre-heat a hooded barbecue to 200ºC, using indirect heat, turn off the two inside burners, leave the two outer burners on. Place the ham tray in the centre of the barbecue. Cover and return barbecue to 200ºC (this will take about 15 minutes). Turn the gas down to maintain an even cooking temperature of 200ºC for 1 hour 45 minutes or until hot through to the bone.
5. Serve ham evenly sliced, hot or cold.

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