Prep Time 15 mins
Cook Time 90 mins
Total Time 105 mins
There’s three different ways to make this dish depending on what kind of Zombie day you’re having. If you’re pressed for time because the hordes need culling, then chop the ham into cubes, make a stove top sauce with all the remaining ingredients and simmer the ham in the sauce.
If you have time to put your feet up and the end of a day of killing in order to reminisce about why FaceBook and Twitter once seemed important, then you can follow this recipe. The majority of the time is cooking time which also means lots of time for taking stock of how many Zombies you killed during your day of fighting.
The final method is to use a slow cooker which would allow you to set the cooker going in the morning before heading out to do what you have to do. If you follow this method then you pretty much do everything the same but rather than baking in an oven, you slow cook it on a low temperature for around 5-6 hours. Plenty of killing time.
- 1 ( 16 oz / 450 gram) tin of Plumrose ham
- 1 (15 oz / 430 gram) tin pineapple rings in juice
- 1/2 cup Master Foods Chopped Chillis
- 1/4 cup CSR premium brown sugar
- 2 tablespoons bottled lemon juice
- 1 teaspoon Worcestershire sauce
- 2 tbsp of runny honey or to your taste
- 1 Pack (7 oz / 200 gram) Glacé Cherries
- Preheat the oven to 350 degrees Fahrenheit or 180 degrees Celsius. This should take about the time that it takes to prepare the ham.
- Open the tin of ham, drain the liquid and then wrap the ham in kitchen paper to absorb any remaining moisture. Who knows why.
- After ten minutes or so place the ham on a chopping board and slice into around 8 slices, cutting nearly to the bottom but not quite.
- Open the tin of pineapples and pour juice into a mixing bowl for later. Use toothpicks to cover the ham with the pineapple rings.
- Add the chopped chilli, brown sugar, lemon juice, Worcestershire sauce and honey to the pineapple juice and mix through.
- Place the ham in an oven proof dish preferably not much bigger than the ham itself. The reason for the size is to allow the ham to self baste.
- Pour the sauce all over the ham and then cover the dish with tin foil and place in the middle of the oven. Be careful not to pierce the foil with the toothpicks.
- At 45 minutes carefully remove the ham from the oven, lift foil and baste making sure to coat the whole ham with the yummy sauce.
- Remove the tin foil at 75 minutes and carefully taste the sauce to see if it is to your liking. If not, add more Chilli or more honey.
- After 85 minutes place Glacé Cherries on all of the toothpicks that are holding the ham in place. It’s up to you how many you want to use.
- After 90 minutes remove the ham from the oven. The pineapple should be a golden brown colour. Remove from dish and serve.