½ ham on the bone or semi-boneless ham roast, approx. 3.5kg
1 small to medium pineapple
1½ cups sugar
1 tsp soy sauce
1 tbsp Dijon mustard
2 tbsp grain mustard
1. To remove the skin from the ham, place the leg in a large baking dish and bake at 160ºC for half an hour or until the skin can be easily pulled off without tearing.
2. Peel pineapple, removing any dark ‘eyes’. Cut in quarters lengthways and remove core. Cut into 1 cm slices.
3. Place sugar and ½ cup (125ml) water in a medium saucepan over medium-high heat. Stir to dissolve sugar, then add cloves and pineapple and return to the boil. Reduce heat to simmer. Cook for approx. 30-40 minutes until pineapple is a little translucent and mixture has thickened. Strain out cloves and whisk in soy sauce and mustards.
4. Preheat oven to 180ºC with rack in lowest position. Score ham with a sharp knife in a pattern of concentric circles if using a half ham, or parallel lines across the top for the semi-boneless ham. Place ½ ham, cut side down, or the semi-boneless ham fat side up, in a roasting pan; brush with half the glaze, spooning on the pineapple too. Bake for 50 minutes, brushing with more glaze every 10–15 minutes.
Wine match: Pinot Noir, Verdelho or richer style of Chardonnay