1. Combine pineapple juice, beer, Sprite, sugar and salt in a deep pot. Stir until dissolved.

2. Add ham and the cloves. The liquid must go over the ham.

3. Bring to a boil over medium heat uncovered.

4. Once liquid is boiling, turn down the heat, cover and slowly cook for about an hour. Baste every 15 minutes.

5. Take off the heat and cool. Then refrigerate overnight.

6. The following day, remove the ham from the pot and place on a roasting tin with a rack.

7. Reserve about 475ml of the liquid.

8. Score the fat of the ham in a diamond pattern and insert cloves in between the intersecting grooves.

9. Heat the oven to 165C and while waiting do the pineapple glaze.

Instructions for Pineapple Glaze:

Combine all the ingredients in a pot over medium heat, stirring constantly until thickened.

QUICK CHEAT:

For the glaze, pour over a bottle of our BBQ marinade and add the mustard powder in a pan and reduce.

Instructions for Glazing the Ham:

1. Brush the prepared ham with half the cooked glaze. When oven has reached desired temperature, put in the ham and bake for 1 to 1.5 hours.

2. Baste the ham with the remaining glaze every 20 minutes.

3. Increase oven temperature to 200C in the last 5 minutes of cooking to make it nicely browned.

4. Place the ham on a board and brush the skin with the juices in the roasting tin.

5. Cover with foil and rest for 15-20 minutes.

Serve.