Prep Time
15m
Cooking Time
2h
Serves
10
Fuel
Universal
Ingredients
Method
01.
Cut through rind of ham about 10cm (4 inches) from shank end of leg in decorative pattern; run thumb around edge of rind just under skin to remove rind. Start pulling rind from shank end to widest edge of ham; discard rind.
02.
Using sharp knife, make shallow cuts in one direction diagonally across fat at 3cm (1¼-inch) intervals, then shallow-cut in opposite direction, forming diamonds. Do not cut through top fat or fat will spread apart during cooking.
03.
Place ham in deep disposable baking dish; rub with combined mustard and sugar. Cook in covered barbecue, using indirect heat, following manufacturer’s instructions, 1 hour.
04.
Meanwhile, stir juice, sherry, extra sugar, garlic and clove in small saucepan over heat until sugar dissolves. Reduce heat; simmer, uncovered, about 10 minutes or until glaze reduces by half.
05.
Brush glaze all over ham; cook, covered, using indirect heat, a further 45 minutes, brushing several times with glaze during cooking. Remove from heat, cover ham with foil; stand 15 minutes.
06.
Meanwhile, cook pineapple on heated barbecue, brushing with remaining glaze during cooking.
07.
Serve sliced ham with pineapple.
