7.5kg cooked whole leg ham
Fresh rosemary sprigs, to garnish
2 cups unsweetened pineapple juice
2 cups firmly packed brown sugar
1/3 cup wholegrain mustard
1/4 cup rice wine vinegar
2 tblsps Sriracha hot chilli sauce
2 tblsps light soy sauce
3cm piece fresh ginger, peeled, cut into thin strips
2 whole star anise
To make the glaze, combine all ingredients in a large saucepan over a medium to high heat. Stir until sugar is dissolved. Bring to a boil. Gently boil, stirring occasionally, for about 25 minutes, or until slightly thickened and syrupy (reduced to about 2 cups). Remove. Cool. Transfer half the glaze to a container. Refrigerate until ready to serve.
Cut through the ham rind, about 10cm from the shank end of the leg. To remove the rind, run your thumb around the edge of the rind, just under the skin. Carefully pull the rind away from the fat, starting from the widest edge of the ham, up to the cut.
Using a very sharp knife, carefully make shallow cuts into ham fat, about 1cm apart, in a diamond pattern. Don't cut all the way through the fat or it will spread when exposed - to the heat.
Wrap the shank end of the ham in foil. Place ham in an extra-large roasting pan lined with baking paper. Brush with 1/2 cup of the remaining glaze.
Cook in a moderate oven (180C) for about 1 hour, brushing with the remaining glaze and pan juices in the base of the pan three times during the cooking process, until caramelised. Remove. Set aside for 15 minutes.
Meanwhile, heat reserve glaze in a small saucepan over a low heat until warm, add a little water if too thick. Pour into a serving bowl.
Transfer the warm ham to a platter. Arrange rosemary sprigs around shank and tie with a ribbon. Serve with the warm glaze.