A glazed ham is a great choice for a Christmas centrepiece. It's already cooked, so you just need to glaze it and warm the ham through. Keep the glaze chutney-sweet, with just a touch of savoury, and you'll never go wrong.
440g can crushed pineapple in juice
1 cup mango chutney
2 cups tropical fruit juice
2 tsp Keen's curry powder
2 tbsp fish sauce
8-10kg whole leg of ham
mixed fresh tropical fruits such as rambutan, mango, pineapple, papaya, passionfruit, starfruit, limes and jackfruit, to serve
Combine the pineapple, sugar, mango chutney, fruit juice, curry powder and fish sauce in a pan and bring to a simmer. Simmer for 20-30 minutes, stirring occasionally, until thick and glossy.
Remove the skin from the ham, making sure to keep as much of the fat as possible attached to the meat. Score the ham in thin strips through the fat all the way to the meat.
Heat your oven to 180C. Brush the ham generously with the glaze and bake in the oven for about 1½ hours, brushing with the glaze every 15 minutes until a thick, caramelised and shiny coating is formed and the ham is warmed through. (You may need to wrap the end of the bone in foil to stop it from burning.)
Cut the tropical fruits and arrange on a large platter with the glazed ham as the centrepiece.
For a tropical Christmas feast serve Adam's coconut and lychee pavlova for dessert.