1 x 4kg half-leg of ham
whole cloves
3/4 cup brown sugar
2 x 450g cans pineapple thins
fresh herbs to garnish
Method: Remove rind by cutting through the rind to within 15cm of the shank of the leg in a zigzag pattern. Remove by running thumb around edge of rind just under skin. Start pulling the rind from the widest edge of the ham, using fingers to loosen it from the fat. Cut across fat in a large diamond pattern, not deeply, or the fat with spread apart during cooking.
Place ham in a baking dish. Insert cloves into fat. Press sugar firmly over top. Arrange undrained pineapple slices around ham.
Cook in a moderate oven, 180C, for about 45 minutes. Garnish ham with pineapple slices and fresh herbs. Serve ham warm, cut into slices dipped in pan juices.
Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.25.
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