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Remove jelly from ham, wipe over with kitchen paper. Place into a greased baking dish and bake in moderate oven 180°C, allowing 10 minutes per 500g weight.
30 minutes before cooking time is completed make shallow cuts in squares over ham. Rub in the combined brown sugar and mustard. Pour over 1 cup of heated red currant jelly and bake for a further 10 minutes.
Decorate with pineapple slices and glace cherries, brush over with remaining heated red currant jelly and return to oven for further 20 minutes.
Serve on salad platter with crisp lettuce, carrot curls, green and red peppers, radishes and celery.
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