• 500ml fresh pineapple juice
  • 300g light palm sugarfinely chopped
  • 30g gingerthinly sliced
  • 2 star anise
  • 1 small red chillithinly sliced
  • 2 limes juiced
  • 1 lime rind finely grated
  • 1 leg of hamskin removed, fat scored, about 7kg
  • Pickled watermelon rind
  • 400ml coconut vinegar
  • 330g caster sugar
  • 2tsp coriander seeds
  • 200 gm watermelon rindthinly sliced (use a mandolin if you have one)
  • 3 golden shallotsthinly sliced
  • 1 small red chillithinly sliced
  1. For pickled watermelon rind, bring vinegar, sugar, coriander seeds, 100ml water and a pinch of salt to the simmer in a saucepan over medium heat, stir to dissolve sugar (5-7 minutes) and set aside to cool (30 minutes). Add watermelon rind, shallot and chilli and refrigerate to pickle (overnight-48 hours).
  2. Preheat oven to 180C. Combine pineapple juice, sugar, ginger, cloves, star anise, chilli and lime rind in a small saucepan over medium heat, stir to dissolve sugar and simmer until reduced by half (15-20 minutes). Remove from heat, add half the lime juice and set aside.
  3. Place ham in a large roasting pan, brush with pineapple glaze and roast, basting occasionally, until ham is caramelised and warmed through (1¼-1½ hours). Season to taste with remaining lime juice, slice and serve with pickled watermelon rind.