Harvey Wallbanger Cake From Scratch, The original HARVEY WALLBANGER CAKE!!!, 5.91 MB, 04:18, 4,438, Weekend at the Cottage, 2018-06-15T10:54:10.000000Z, 9, curridiculum: Harvey Wallbanger Cake, curridiculum.blogspot.com, 736 x 505, jpeg, harvey cake wallbanger, 8, harvey-wallbanger-cake-from-scratch, KAMPION

Combine the pineapple juice, brown sugar, jam, mustard and salt in a large saucepan. Bring to the boil, and stir, boiling for around 15 minutes or until reduced to about 1 1/3 cups. The mixture will thicken as it cools and should have the consistency of a thick syrup. Be vigilant, as the mixture can bubble up to the brim of the pot.

Add ham and about 6 to 8 pieces of the cloves, making sure the ham is fully submerged in the liquid. Over medium heat, bring to a boil. Cover, lower heat, and continue to cook for about 1 hour. Drain ham, reserving about 2 cups of the poaching liquid. In a large nonstick skillet, lightly brown pineapple and ham. Remove and keep warm. In the same skillet, melt butter. Whisk in cornstarch and mustard until smooth. Stir in sherry or apple juice and reserved pineapple juice.