Ainsley Harriott served up tasty Tamarind, Allspice and Ginger Glazed Ham with Pineapple and Rum Relish on Ainsley’s Festive Flavours.

The ingredients for the Ham are: 2.5-3kg unsmoked horseshoe gammon joint, 1 large carrot, cut into chunks, 1 onion, cut into chunks, 2 bay leaves, 1 cinnamon stick, 1 tsp allspice/pimento berries and 1 tsp black peppercorns, lightly crushed.

For the Glaze: 2 tbsp tamarind sauce/tamarind ketchup, 1 tbsp English mustard, 1 tbsp stem ginger syrup, from a jar, 3 whole allspice / pimento berries, 1 clove, ½ cinnamon stick, 75g demerara sugar, handful of cloves and 2 balls of stem ginger, from a jar, thinly sliced into matchsticks.

For the Relish: 1 small onion or 2 banana shallots, peeled and diced, 3 cm root ginger, grated, 1 medium-hot red chilli, deseeded and finely chopped, 1 tsp Caribbean mild curry powder, 2 star anise, ¼ tsp ground cloves, 125g demerara or light soft brown sugar, 100ml apple cider vinegar, 2 tbsp spiced rum (or orange juice), 1 medium-large pineapple, peeled, cored, and flesh chopped into 1 cm chunks (you should get approx. 450-500g flesh) Reserve any juice, 40g sultanas, zest of 1 orange and ½ tsp sea salt.

See more recipes by Ainsley in his book titled: Ainsley’s Good Mood Food: 100 easy, comforting meals (including all the recipes from the major ITV series) available from Amazon now.