Half a champagne ham
1 can Coca-Cola
1 cup brown sugar
3/4 cup golden syrup
4 tsp ground cinnamon
1 tsp allspice
1 1/2 cups pineapple juice
20 sprigs rosemary, partially stripped
1. Remove the skin from the ham and score the fat in a criss-cross pattern.
2. In a saucepan, bring all ingredients except ham and rosemary to the boil and reduce for two minutes.
3. Place the ham in a deep pan lined with non-stick paper, pour over half the glaze and spike the rosemary into the squares. Bake at 150C for one hour, then pour over the remaining glaze and cook for another 30 minutes.