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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz INGREDIENTS METHOD Glaze 1. In a saucepan place pineapple, ginger beer, brown sugar, cinnamon, star anise and fennel seeds. 2. Bring to the boil on high heat, induction setting 7. 3. Reduce to a simmer and cook on medium heat, induction setting 4 for 15 minutes, or until reduced by half. Strain, keeping the liquid and discarding the solids. Ham 1. Preheat the oven on Moisture Plus at 150°C with 3 manual bursts of steam. 2. Remove the rind by sliding fingers under the skin, leaving as much fat as possible behind. 3. Score a diamond pattern into the fat at ½ cm depth. 4. Pour half the glaze into an extra-large oven dish. Place the ham fat side down into the oven dish and then pour over the remaining glaze. 5. Place the ham on shelf position 2, adding 1 burst of steam immediately and cook for 30 minutes. 6. Carefully turn the ham over, baste with glaze and then release a second burst of steam. Cook for a further 30 minutes. 7. Baste the ham again and release the third burst of steam. Cook for a further 30 minutes, basting the ham every 5-10 minutes. 8. Should you wish a darker more pronounced glaze, continue cooking for an extra 10-15 minutes. HINTS AND TIPS • This method can also be used for a half leg of ham without adjusting the method. 1 ham leg, on the bone 1 425 g tinned pineapple pieces 1 x 375 ml ginger beer 300 g brown sugar 2 cinnamon sticks 3 star anise 2 tsp fennel seeds Cooking programme Moisture Plus and Induction Miele accessories Extra-large oven dish Serves 10-12 Preparation time 30 minutes Cooking time 1 hour 30 minutes GLAZED HAM 22.