2 kg piece smoked Australian ham
425g can pineapple slices in juice, (8 slices), drained, juice reserved
2 Tbsp whole cloves
5 Tbsp honey
1 tsp hot chilli paste
Preheat oven to 160 degrees C fan-forced (180 degrees C conventional). Place ham on a rack in a baking dish. Run your thumb underneath skin and above fat layer, to separate edges. Starting from widest edge, gently pull back rind to remove. Discard.
Arrange pineapple on surface of ham, halving slices as necessary and securing with cocktail sticks. Stud both fruit and meat with whole cloves.
Pour cola over ham and add juice from pineapple. Cover loosely with foil. Bake for 35-40 minutes.
Remove ham from oven. Spoon ½ cup cooking juices into small saucepan. Whisk in honey and chilli paste. Bring to the boil over high heat. Reduce heat to low and simmer for 10 minutes until syrupy.
Meanwhile, increase oven to 200 degrees C fan-forced (220 degrees C conventional). Brush glaze over pineapple and bake ham for another 25-30 minutes, brushing glaze over every so often. Leave to rest for 30 minutes before carving.