1 leg pickled pork, gammon or deboned shoulder
± 1 litre beer
Water
1 onion, quartered
2 carrots, chopped
Few peppercorns
2 bay leaves
Sprig parsley
Slices of orange
Whole cloves
Glaze:
125ml pineapple juice
125ml concentrated frozen orange juice
125ml honey
5ml soy sauce

If using gammon, soak in cold water overnight, changing the water several times. Place in a large saucepan and cover with beer and water, add vegetables, peppercorns, bay leaves and parsley. Cover and bring to the boil, simmer for 25 minutes. The meat is cooked when the skin begins to peel off easily. Remove from the liquid and cool slightly. Peel off the skin and score into diamond shapes. Place a clove into each diamond. Prepare an indirect fire and place the foil drip pan inbetween the coals. Combine the remaining ingredients and bring to the boil, simmer for 10 minutes. Spoon the mixture over the ham. Place on a roast holder and position on the grid over the drip pan. Cover the kettle and cook for about 1 hour basting every 15 minutes.