1 Preheat the oven to moderate 180c

2 Using a sharo knife, cut therogh the rind 6 cm from the shank end. To remove the rind from the ham, run a thumb around the dege, under the rind and carefully pull back.

3. Using a sharp knife , score the fat with cuts crossways and then diagonally to form a diamond pattern. (Cut diagional criss crossed lines one inch apart, one inch deep).

Do not cut all the way through to the ham or the fat will fall off during cooking. This has to be done all around the whole ham.

4. Insert whole clove in each crossed section.

Try to push the clove down at least an inch into the meat.

5. Push tooth picks through the cherries.

Place pineapple rings on top of ham using toothpick with cherries to hold in place.

6. To make the glaze, combine all the ingredients in a bowl and spread carefully oner the ham with a plaette knife or the back of a spoon.

7. Place the ham on a rack in a deep baking dish. add the juice of the pineapple and cherries into the bottom of the dish.

8. Cover the ham and dish securely with foil, and cook for 45 minutes.

9. then remove the cover and cook for another 2 hours basting as needed.

10. Enjoy and happy Christmas from the Plater Family :)