Welcome to P&O Cruises. This website presents a main menu on the left hand side
from where you can browse our cruises, and a toolbar menu at the top page with search, live chat, support, and profile settings.
Preheat oven to 180°C. Remove skin from ham, leaving fat on. Score fat in a diamond pattern. Place ham on a rack in a baking pan and fill with 5cm water. Set aside.
Warm sugar, syrup, pineapple juice, honey and mustard in a pan over medium-high heat, stirring until combined. Brush glaze over ham, then bake for 45 minutes, basting every 15 minutes, until golden and caramelized.
Thinly slice ham, then serve with sides and port wine sauce, drizzled with some of the syrup and garnished with chervil.