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Ham with pineapple and brandy chutney

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This recipe is for all the ham and pineapple lovers. The beautiful combination of the two and brandy chutney in a fresh baker baguette sounds like a dream that will be made a reality asap.

  • Serves8
  • Cook time1 hour
  • Prep time15 minutes, + cooling time


  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 2 tsp yellow mustard seeds
  • 1 tsp ground turmeric
  • 1 long red chilli, seeded, finely chopped (optional)
  • 2 tsp finely grated ginger
  • 1kg pineapple, peeled, cored, cut into 2cm pieces
  • 1 cup (220g) brown sugar
  • 1/2 cup (125ml) apple cider vinegar
  • 1/3 cup (80ml) brandy
  • 2 x 320g Coles Bakery French Sticks*, each cut into quarters crossways
  • 1 Coles Half Leg Ham Bone In, sliced

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, for 5 mins or until onion softens. Add mustard seeds, turmeric, chilli, if using, and ginger. Cook, stirring, for 1 min or until aromatic. Add the pineapple, sugar, vinegar and brandy. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 50 mins or until mixture thickens. Remove from heat. Set aside to cool.
  2. Step 2

    Use a large serrated knife to split each piece of bread lengthways (don’t cut all the way through). Serve with the ham and chutney.