1 whole cooked ham (our ham was 10 kilograms)
½ cup mild American yellow mustard
1 x 440 gram tin crushed pineapple in juice
1 cup orange juice
2 cloves garlic, crushed
1 teaspoon smoked paprika
2 tablespoons Worcestershire sauce
1 tablespoon dry English mustard
2 tablespoons tomato paste
1 cup brown sugar
pinch cayenne pepper
Remove the ham from the fridge 2 hours before cooking.
Preheat the oven to 160°C.
Glaze: Place all of the ingredients in a medium saucepan and bring to the boil, stirring to dissolve the sugar. Simmer for 5 minutes then cool. The glaze can be made and kept chilled several days ahead.
Ham: Remove the skin from the ham using your fingertips to gently prise it away, taking care not to damage the layer of fat underneath. Leave the skin on the hock.
Lightly score the fat in a diamond pattern.
Place the ham in a large foil-lined baking dish and pour over the glaze.
Cook for 1½ hours, basting every 15 minutes until golden. Turn the dish several times for even colouring.
Allow to cool for at least 20 minutes before carefully lifting onto a serving platter.
To serve: Place your desired wrapping around the ham hock and secure. Serve the ham hot, warm or at room temperature.