I tried this recipe out yesterday, and it was WONDERFUL on a spiral cut honey baked Virginia ham that we brought from the States. Iīm not a huge fan myself of sweet meats, but everyone else at the table thought the ham and compote in a serving pot was the best part of the meal. Here itīs pineapple season, so I used one can of pineapple rings plus half of a fresh pineapple that we crushed up instead of the second can of pineapple. I also spent 20 minutes working to get the glaze thick, and the results were picture-perfect. The recipe is very robust, and appears to adapt well to changes like this. Highly recommended!