Directions

1. Preheat Pellet smoker to 350F or 180C.

2. Place the Lane’s BBQ Pineapple Chipotle sauce and 125ml (1/2 cup) of pineapple juice from cans in a small saucepan. Cook over low heat, stirring, for 2-3 minutes until they have completely combined. Bring to a gentle simmer. Simmer for 5 minutes until reduced slightly.



3. Use a sharp knife (I have used my boning knife) to cut around the shank of the Ham, about 10cm from end. Carefully run knife under rind around the edge of the ham. Carefully lift off the rind in one piece by running your fingers between the rind and the fat. Now to slice diagonal lines across the fat but you don’t want to cut to deep into the ham, result should look like diamonds.

4. Stick a clove into the centre of each diamond.

5. Place a pineapple ring on ham. Place a glace cherry in the centre of pineapple. Use a toothpick to secure the cherry. Continue to place pineapple rings and cherries over ham. You may need to secure some of the rings on the side of the ham with a toothpick.

6. Place the ham on the pellet smoker rack in a pan. Brush a third of the glaze over pineapple. Bake for 40 minutes. Turn pan 180 degrees. Pour over half the remaining glaze. Bake for 40 minutes until golden. Brush with remaining glaze. Set aside for 15 minutes to rest. Make sure you remove cloves and toothpicks before carving.