Ingredients

Ham

• 1 leg of ham (around 5kg)
• 2 x 440g canned pinepaple slices in juice, removed from the juice and sliced in half
• 1 tsp each Hot English and Dijon Mustard
• 1 tbsp cloves
• toothpicks

Glaze

• 150ml pineapple juice
• juice of 1 lemon
• 100ml golden rum
• 100g brown sugar
• 1 tsp ground ginger

Tomato Salsa (optional)

• 4 plum tomatoes, diced
• 1/2 telegraph cucumber, diced
• 2 medium red chillies, finely chopped
• 3 tbsp mint, finely chopped
• 3 tbsp coriander, finely chopped
• 1 tbsp, caster sugar
• 1 tsp maldon salt or similar salt
• juice of 1 lime
• 1 tbsp olive oil

Method

Ham

1. Preheat the oven to 175C.
2. Run your knife around the knuckle at the foot end of the leg, so as to leave the skin on the end of the ham. Carefully starting from the top remove the skin from the ham by pulling it away from the fat, leaving a thin even layer of fat over the meat.
3. Place the ham in a large oven tray.
4. Mix the 2 mustards together and rub over the fat of the ham.
5. Place the pineapple halves in rows over the fat of the ham, push a clove into the ham just below the centre of each pineapple half (this helps keep the slices in place). The pineapple slices on the side of the ham may need to be secured in place with a toothpick (be careful to remove them before serving).

Glaze

1. Place all the glaze ingredients in a small saucepan over a moderate heat. Stir until the sugar has dissolved.
2. Generously brush the ham all over with the glaze, any remaining glaze pour over. Place the ham in the preheated oven. Leave to cook for 1 1/2 to 2 hours, basting with the glaze every 20 minutes. I like to rotate the ham for an even colour. If the ham is cooking too quickly reduce the temperature slightly and/or cover it with foil.
3. Remove from the oven when golden all over. Serve hot or allow to cool, cover with cling film or baking paper until ready to serve.

Tomato Salsa

1. Place all the salsa ingredients in a large bowl and mix until well distributed. Cover with cling film and leave for 30 minutes for the flavours to infuse. Serve or refigerate until ready to serve.

To Serve

1. Serve hot or cold with tomato salsa and/or chutney of your choice.