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Phil Vickery's showstopper Christmas ham

With this year’s Christmas celebrations making up for last year's disappointments, Phil Vickery has a showstopper for your Christmas table.

His throwback roasted ham with pineapple is a centrepiece for your festive feasting. He'll be serving it up with a brussels sprout bubble and squeak.

Pineapple glazed ham with bubble and squeak

Serves 10-12


For the glaze

400g pineapple jam

350g soft brown sugar

4 tbsp chilli jam

2 tsp smoked paprika

50ml tamarind

150ml orange juice 

Juice and finely grated zest of 4 limes

2 chicken stock cubes

100ml white wine vinegar 

For the ham

3.5 - 4kg cooked ham 

10 pineapple rings, from a tin

Glace cherries

For the traybake bubble and squeak

1 tbsp vegetable oil

200g cooked sprouts, roughly chopped

200g spring onions roughly chopped

300g mash (frozen and defrosted is fine)

200g roughly chopped chestnuts

200g roughly chopped roast potatoes

1 medium egg

Salt and freshly ground black pepper

Fried eggs, to serve (optional)


1. To make the glaze, place all the ingredients in a pan and bring to the boil, then simmer for approximately 10 minutes until thickened.

2. Meanwhile, prepare the ham - preheat the oven to 200C, fan 180, gas 6. Using a sharp knife, make slashes on the surface of the ham to make squares about the same size as the pineapple rings. Place on a large baking sheet. 

3. Place a pineapple ring in the centre of each square, then use a cocktail stick to fix a glacé cherry in the middle of each pineapple ring. 

4. Brush a third of the thickened glaze over the ham, then cook in the oven for 40-50 minutes - after the first 20 minutes, reglaze with half the remaining glaze. 

5. To make the bubble and squeak, heat the oil in a large frying pan, then add the sprouts and cook until golden brown on the edges and most of the moisture has been cooked off. Tip into a bowl, add the remaining ingredients and mix well, then pack into a deep 20cm square baking tray lined with baking parchment

6. Bake in the oven for about 20-25 minutes, or until well coloured. Cut into squares.

7. Place a piece of bubble and squeak on a plate. Add some sliced ham, then sit a fried egg on top. Serve with the remaining glaze.

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