Simon Rimmer served up a tasty winter salad with pineapple maple glazed ham on Sunday Brunch.

The ingredients are: 5kg leg ham, cooked, then rind removed, leaving as much fat as possible.

For the glaze : 200ml maple, 175g dark brown sugar, 50g Dijon, Juice from a tin of pineapple chunks, 1 teaspoon of ground all spice, 1 teaspoon of salt, About 30 cloves, Juice and zest of half a lemon, 75g of mayonnaise, 1 tablespoon of Dijon mustard, 2 celery stalks, cut into thick chunks, 75g of walnuts, Pineapple from the tin, 2 apples, cut into slices and A handful of watercress.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.