This is a fantastic method if you are a little short on time and would like to still impress your family and friends with a glazed leg of ham. Start with a pre-cooked leg of ham, roast it on your barbecue, then to finish, glaze the ham during the last hour of the cooking time.
Prepare the barbecue for indirect cooking over medium heat (190° to 230°C).
Using a sharp knife cut the rind around the outside of the ham, around the hock (about 10cm from the end) and straight down the centre. This will help to remove the skin later. Ensure that you have cut right through the rind to the fat, but not into the flesh.
Roast the ham over indirect medium heat, with the lid closed, until the skin is starting to separate at the centre, about 45 minutes. While the ham is cooking, make the glaze.
Roast the ham over medium heat, with the lid closed, until the skin is starting to separate at the centre, about 45 minutes. While the ham is cooking, make the glaze.
In a medium saucepan combine all of the glaze ingredients. Place the saucepan on a side burner or stove top over high heat and cook until just boiling. Then reduce the heat to low and simmer for 10 minutes, stirring every few minutes to prevent the glaze from burning. Remove the glaze from the heat and set aside until needed.
Remove the ham skin with tongs. Score the fat in a diamond pattern, being careful not to cut into the flesh as the ham flesh will dry out. Decorate the ham with the pineapple rings and glacé cherries, securing with toothpicks. Liberally apply a layer of the glaze over the ham.
Continue to cook the ham for a further 45 minutes, or until the internal temperature reaches 57°C, basting every 15 minutes. The internal temperature will continue to rise 3° to 6°C while resting (final reheating temperature for cooked ham is 60°C).
Remove the ham from the barbecue and leave to rest for 15 to 30 minutes before carving.