1. Pineapple & Avocado Salsa

Ingredients (Makes 4 cups}
 

  • 1 pineapple, peeled, cored, and cut into 1-inch-thick rings
  • 1 1/2 tbsp vegetable oil
  • 1/2 tsp salt
  • 1/8 tsp black pepper, freshly ground
  • 2 small Hass avocados
  • 3 tbsp lime juice, freshly squeezed
  • 1 tbsp jalapeno pepper (about 1 small pepper), minced & seeded
  • 1/4 cup fresh coriander leaves, coarsely chopped


Directions
 

  1. Heat grill or grill pan to medium hot.
  2. Brush pineapple rings lightly with oil, and season with salt and pepper. Grill until brown and caramelized, about 8 minutes per side. Or cook on a grill pan over medium heat for 12 to 15 minutes on each side.
  3. Cool slightly, and cut into 1-inch chunks. Transfer to a bowl.
  4. Halve avocados; remove and discard pit and peel. Cut flesh into 1/2-inch chunks; add to pineapple along with lime juice, jalapeno, and coriander.
  5. Toss to combine, and serve.
  
 

2. Pineapple-Mustard Glazed ham

Ingredients (Serves 8-10)
 

  • 2 medium pineapples, peeled lengthwise, cored, and cut crosswise into ½ cm thick slices
  • 3 cups sugar
  • 2 cups water
  • 1/4 cup country-style mustard
  • 1 smoked, bone-in ham (5kgs), trimmed of excess skin and all but a ½ cm layer of fat
  • 40 whole cloves
  • 1 cup dry white wine
  • Mustard greens, for garnish (optional)


Directions
 

  1. Bring pineapples, sugar, and water to boil in a large saucepan. Reduce heat; simmer, skimming foam. Cook until pineapples are translucent and mixture has reduced to 4 cups, 60 to 80 minutes.
  2. Transfer to a large bowl; let cool. Stir in mustard. (Glaze will keep, covered and refrigerated, for 3 days.)
  3. Preheat oven to moderate (180’c) with rack in lowest position.
  4. Score ham with a sharp knife in a pattern of 3cm diamonds. Press a clove into the centre of each diamond.
  5. Place ham, cut side down, in a roasting pan; drizzle wine over top. Coat ham with half the glaze. Cover with baking paper, then foil, and bake for 1 hour. Remove from oven.
  6. Increase oven temperature to 220’c. Uncover ham, and coat with remaining glaze (some will fall to the bottom of the pan). Bake, uncovered, basting occasionally, until browned, 40 to 45 minutes. (Tent bone with foil if it becomes too dark.)
  7. Transfer ham to a cutting board; let rest for at least 30 minutes before carving.
  8. Serve with pan drippings and pineapple. Garnish with mustard greens if desired.
  
 

3. Grilled Pineapple with Coconut Sorbet

Ingredients
 

  • Oil, for pan
  • 1 pineapple, peeled, cored & cut crosswise into 4 thick slices
  • 2 tbsp honey
  • 1/8 tsp cayenne pepper
  • 1 cup coconut sorbet
  • 1/4 cup fresh mint leaves, torn, for garnish


Directions
 

  1. Heat grill or a grill pan to medium; lightly oil grates or pan.
  2. In a bowl, toss pineapple with honey and cayenne.
  3. Grill until light-brown grill marks appear, 10 to 15 minutes, turning once.
  4. Serve pineapple with sorbet; garnish with mint.