1.For the pineapple compote, heat the butter in a medium saucepan and cook the onion 3-4 minutes over a gentle heat until soft and fragrant. Add the diced pineapple, mustard, ginger, honey and apple juice, then simmer for 8-10 minutes until syrupy. Allow to cool.
2.Combine the water and maple syrup in a large frying pan, then add the ham and gently heat through.
3.Toast the slider buns and cut three-quarters through like a burger. Layer with rocket leaves, hot ham slices and warm pineapple compote.
