Alumni Update Issue 12

Learn how to make Poh’s Pineapple and Mango Glaze for Ham

UniSA alumna and celebrity chef: Poh Ling Yeow

Christmas is a magical time of year to gather with your friends and family and celebrate the festive season. This year Poh has kindly offered to share her Pineapple and Mango Glaze for Ham recipe with her fellow UniSA alumni.

Poh Ling Yeow is an artist, TV presenter, cookbook author and one of the four award recipients at UniSA’s Alumni Awards Gala Dinner in October, recognised for her amazing achievements and passionate contributions to the community.

Fifth generation Malaysian-Chinese, Poh immigrated to Adelaide from Kuala Lumpur with her family when she was nine years old, and after a few years of travelling after finishing high school, began a Bachelor of Design at UniSA.

Poh fell in love with Adelaide from the moment she moved here, but took up cooking as a way of reconnecting with her Asian culture and her childhood. Passionate about food and cooking, she came in second on the first season of MasterChef Australia. But the nation had fallen in love with Poh right back, and in 2010 she was offered her own cooking show, Poh’s Kitchen.

Two cookbooks and one new food series - Poh & Co. - later, Poh still lives in Adelaide and runs her wholesale baking business Jamface at local markets.

Poh’s Pineapple and Mango Glaze for Ham


(Serves 6)

  • 1 small-medium pineapple, peeled, quartered lengthways, hard centres cut away, sliced into 4cm chunks
  • 4 cheeks of mango, peeled – together the pineapple and mango should amount to about 3 cups of pulp
  • 1 cinnamon stick
  • 2 star anise
  • 1 cm ginger, bashed
  • 70 cloves – possibly more
  • 1 cup water
  • 1 cup sugar
  • 1 cup white wine
  • 2 Tbs Dijon


Blitz the pineapple pieces and mango into a pulp then combine with all the ingredients in a medium saucepan. Cook over medium heat until thick and jammy, then stir in Dijon and it’s ready to use.

Preheat oven to 180C OR follow the instructions on the ham.

To glaze the ham, remove or peel back the skin of the ham starting from the bottom, then cut away any fat exceeding 5mm thickness. Score diamonds into the fat with roughly 2cm sides, without cutting into the flesh. Press a clove into each point where the diamonds intersect, then with a pastry brush, baste the entire ham with a generous layer of the glaze. Bake following instructions on ham for timing to weight ratio, but keep a watchful eye as the glaze is full of sugar and will easily burn. If you feel it is colouring too quickly, cover it with foil and continue to bake to the prescribed amount of time.


Happy Christmas to all of our UniSA alumni.

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