There’s no doubt we will all be marking Easter somewhat differently this year. However just because groups are smaller, it doesn’t mean celebrations can’t still be special.

Here to help make the preparations a little easier is a recipe created by Hamdy Hassan, executive chef at 5* lifestyle hotel Andaz London Liverpool Street.

Ingredients
1 whole cooked ham (boneless or bone-in) 1 tsp Chinese five spice ½ cup brown sugar, firmly packed Fresh rosemary ¼ cup Dijon mustard 1 tbsp apple cider vinegar 1½ cups of apple cider 2 pieces star anise One whole garlic 5 x 440g cans pineapple slices in juice, drained and with juice reserved 150g glacé cherries

Method
Marinated Ham: In a small pot, add the ham, water, star anise, black pepper, salt and fresh rosemary. Leave overnight.
Preheat oven to 325º. Place the ham on a roasting rack set in a roasting pan and score diagonally. Cover with foil and bake until warmed through (2½ to 3 hours).

During the last 45 minutes of cooking, make the glaze: In a small saucepan over medium heat, whisk together the brown sugar, mustard, apple cider vinegar and apple cider. Bring to the boil, then reduce to a medium simmer and cook until reduced by half (10 to 15 minutes).
Brush the glaze on the ham every 15 minutes, until an instant-read thermometer inserted in the thickest part reads 140°.
Arrange the sliced pineapple on a flat baking tray and apply the glaze on top. Roast for 10 minutes at 155º.

Remove the ham from the oven and let it rest for 15 minutes. Decorate with the pineapple and cherries before slicing.

Happy Easter! Enjoy! x