Step 1 Carefully remove the skin from the top of the ham, then score the fat. In a bowl, add the garlic, shallot, chilli, allspice, pepper and cloves and mix well. Massage the spice mix into the ham, coating it all generously. Cover the ham and allow it to marinade in the fridge for a minimum of six hours, ideally overnight.

Step 2 Either preheat your oven to 150c or set your barbecue to indirect cooking at 150c. If barbecuing, add a medium-sized chunk of applewood to the charcoal to infuse smoke into the ham.

Step 3 Cook the ham for four hours, or until the internal temperature reaches 60c. When the ham is cooked through, remove from the heat, and increase the temperature of your oven or barbecue to approximately 220c.

Step 4 Prepare the glaze by placing the ingredients in a bowl and mixing until thoroughly combined. When the ham is cooked through, remove from the heat and brush the glaze all over. Return the ham to the heat for 10 minutes, until the internal temperature reaches a minimum of 63c.

Step 5 Remove and rest for 30 minutes or so. In the meantime, make the pineapple salsa. Combine the ingredients in a bowl and season generously with salt and pepper.

Step 6 To serve, slice generous slices of ham against the grain. Serve with pineapple salsa, corn on the cob and a fresh salad.