Thaw 5-7 lbs ham in the bottom of the fridge the night before

Remove wrapping and netting

For cured ham boil for 15 mins but for semi-cured ham this step isn't necessary

Preheat oven at 178°C or 350°F

Prepare glaze with pineapple juice or June plum juice (2 June plums peeled and chopped in 1 cup of water blend and strain), sugar, ginger and boil until thickened

Place on wire rack in a shallow pan

Make diamond-shaped cuts across the surface of the ham

Stud the cuts with cloves leaving even spaces between each clove and brush on glaze

Decorate with pineapple slices and cherries securing with toothpicks

Cover with foil for best results in order to ensure the juices are baked right in

Place in oven and bake at 40 mins per kg or 20 mins per pound. Glaze every 15 minutes until golden brown

Serve on a platter and slice as needed