Nutritional count per serving 25.5g total fat (9.3g saturated fat); 2855kJ (683 cal); 28.1g carbohydrate; 82.2g protein; 1.6g fibre
- Prep Time:2 hours (+ standing)
- Cooking Time:2 hours (+ standing)
- 6kg (12-pound) cooked leg of ham
- 2 tablespoons dijon mustard
- ²⁄³ cup (150g) firmly packed light brown sugar
- ½ cup (125ml) pineapple juice
- ½ cup (125ml) sweet sherry
- ¼ cup (55g) firmly packed light brown sugar, extra
- 2 cloves garlic, halved lengthways
- ¼ teaspoon ground clove
- 1 medium pineapple (1.25kg), halved, sliced thickly
- 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.
- 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.
- 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.
- 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.
- 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.
- Meanwhile, cook pineapple on heated barbecue, brushing with remaining glaze during cooking.
- Serve sliced ham with pineapple.