Fresh pineapple pickle for ham

Recipe inspired by a visit to Hobbiton. Great served with baked ham.

Ingredients

2 cups	Pineapple, peeled and diced fresh pineapple (Main)
2 cloves	Garlic, chopped
½ cup	Pineapple juice (Main)
1	Lemon, finely grated rind and juice
¼ cup	Rice wine vinegar
1 cup	Sugar
1 tsp	Chilli flakes
½ tsp	Salt
½ tsp	Ground turmeric

Thickening

3 Tbsp	Cornflour
4 Tbsp	Water

Directions

1. Place the pineapple and garlic I a food processor and blend until coarsely chopped.
2. Pour into a saucepan. Add the pineapple juice, lemon rind and juice
3. Vinegar, sugar, chilli flakes, salt and turmeric. Bring to the boil. Simmer for about 5 minutes.
4. Combine the cornflour and water until smooth. Stir into the pineapple mixture cooking until thick.
5. Serve warm or at room temperature. Can be refrigerated in a covered jar for up to a week.

See more of Jan's winning Autumn recipes

• Apple and cherry crumble
• Jan's poached salmon with Asian plum sauce