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1
Cut through the rind of the ham 4 inches from the shank end of the leg. To remove the rind, run your thumb around edge just under the skin. Start pulling the rind from widest edge of ham and continue to pull the rind carefully away from the fat up to the shank end. Remove the rind completely. Score across the fat at about 1 1/4-inch intervals, cutting through the surface of the fat (not the meat) in a diamond pattern. (Do not cut right through the fat or it will spread apart during cooking.)
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2
Prepare the grill for indirect heat cooking following the manufacturer's instructions. Place the ham in a deep disposable aluminum baking pan. Rub with combined mustard and 2/3 cup sugar. Place pan on the grill. Cover and cook, using indirect heat, for 1 hour.
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3
Meanwhile, stir the pineapple juice, sherry, 1/4 cup sugar, garlic and cloves in a small saucepan on medium heat until the sugar dissolves. Reduce the heat to low; simmer, uncovered, for about 10 mins or until the glaze reduces by half.
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4
Brush the glaze all over the ham. Cook, covered, using indirect heat, for a further 45 mins, brushing several times with glaze during cooking. Remove pan from the grill. Cover the ham with foil and let it rest for 15 mins.
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5
Meanwhile, cook the pineapple on the heated grill, brushing with remaining glaze during cooking.
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6
Serve sliced ham with pineapple.
