Pineapple Glazed Ham with Bubble & Squeak

For the glaze:

• ▢ 400 g pineapple jam
• ▢ 350 g soft brown sugar
• ▢ 4 tbsp chilli jam
• ▢ 2 tsp smoked paprika
• ▢ 50 ml tamarind
• ▢ 150 ml orange juice
• ▢ 4 limes, juice and finely grated zest
• ▢ 2 chicken stock cubes
• ▢ 100 ml white wine vinegar

For the ham:

• ▢ 3½ kg cooked ham
• ▢ 10 pineapple rings, from a tin
• ▢ glace cherries

For the traybake bubble and squeak:

• ▢ 1 tbsp vegetable oil
• ▢ 200 g cooked sprouts, roughly chopped
• ▢ 200 g spring onions roughly chopped
• ▢ 300 g mash, frozen and defrosted is fine
• ▢ 200 g chestnuts, roughly chopped
• ▢ 200 g roast potatoes, roughly chopped
• ▢ 1 medium egg
• ▢ 1 pinch salt and freshly ground black pepper

• ▢ fried eggs, to serve (optional)