1Using a sharp knife, cut through the ham rind about 10 cm from the shank end of the leg. Remove rind from ham by sliding your hand between the rind and the fat layer. Reserve rind (see Chef's Tip below). Score across the fat in lines at 1-cm intervals, cutting lightly through the surface of the fat (not the meat).
2PINEAPPLE-MUSTARD GLAZE: In a medium bowl, combine all ingredients.
3Preheat oven to moderate, 180 C.
4Place ham in a large deep baking dish. Wrap shank in foil. Brush ham with half the glaze. Bake 30 mins. Brush with remaining glaze and bake further 40 to 45 mins until caramelised.
5Cover loosely with foil to rest, 15 mins. Slice to serve.
*Storing Ham: Wash a calico bag in a solution of 2 cups water and 1 tbsp white vinegar. Wring out. Cover ham with reserved rind or baking paper. Place in damp bag and store in coldest part of fridge for up to 3 weeks. Rinse bag in solution and replace paper every 2 to 3 days to keep ham moist and fresh.
Photo: Rob Shaw/bauersyndication.com.au