Glazed Ham with Pineapple Salad
This refreshing salad is the perfect addition to your spring menu. Loaded with succulent glazed ham, lots of colourful vegetables and juicy pineapple, it’s almost too pretty to eat.
What You Need
- 1 Three Aussie Farmers Spiced Pineapple, Rosemary and Honey Glazed Ham
- 1 fresh pineapple, cut into small pieces
- 2 carrots, sliced in ribbons
- ½ red cabbage, thinly sliced
- 1 red capsicum, thinly sliced
- 2 spring onions, thinly sliced
- ½ bunch coriander, roughly chopped, plus extra for garnish
- 1 lemon, juiced
- 1 lime, juiced
- 2 Tbsp. olive oil
- 2 tsp. Dijon mustard
- Salt and pepper, to season
How To Make It
- Cook ham according to pack instructions. Allow to cool before thinly slicing and tearing into smaller pieces.
- Meanwhile, heat a fry-pan over high heat and cook the pineapple for 5 mins until lightly chard. Remove from the heat and allow to cool.
- In a bowl, combine the carrots, cabbage, capsicum, spring onions, coriander and grilled pineapple.
- In a small bowl whisk together lemon and lime juice, olive oil and Dijon mustard. Season with salt and pepper to taste. Drizzle over the salad and toss to coat.
- Arrange the glazed ham pieces over the top of the salad.
- Serve and enjoy!
Who says ham is only for Christmas?
This cracker of a ham is Aussie grown and made with a recipe we’ve perfected over the last 30 years.
With a tangy and sweet pineapple, rosemary and Northern Rivers honey glaze, it’s ready to bake any night of the week!
