3000 g, (Buy whole 5kg on the bone)
unsweetened pineapple juice
1 cup(s), (250ml)
½ cup(s), (125ml) medium variety
¾ cup(s), (165g)
1 tbs, dried
- Preheat oven to 190°C. Using a small sharp knife, cut through the rind around the shank of the ham. Run your thumb underneath the rind to separate it from the fat. Peel it back and remove the rind. Using a sharp knife, trim the fat, leaving a very thin, even layer on the surface. Score lines in the remaining fat in a diamond pattern. Stud with cloves. Place ham on a large baking dish.
- Combine juice, sherry, sugar and mustard in a medium saucepan and bring to the boil. Cook over medium-high heat for 15 minutes or until reduced and slightly syrupy.
- Brush ham with half the glaze and bake for 30 minutes. Baste with remaining glaze and bake for a further 30 minutes or until golden brown, basting every 10 minutes. Add a little water to the baking dish if glaze is catching on the pan.
- Remove from oven and stand for 10 minutes. Carve ham into thin slices to serve.