Pre heat oven to 180˚C (160˚C fan forced). Heat a lightly greased, medium sized frying pan over med- high heat. Cook pineapple wedges in batches, turning occasionally until golden. Transfer half of the cooked pineapple to a food processor and process until smooth. Reserve remaining cooked pineapple until ready to serve ham.
Pass the pineapple puree through a fine sieve into a medium saucepan. Add, sugar, KEEN’S Mustard Powder, McCormick Spices and golden syrup. Stir to combine. Cook the pineapple mixture over low heat until it reduces to a syrupy 1½ cups. Set aside.
Peel back skin from the ham, being careful not to tear the fat. Use a sharp knife to score around the shank, then detach the skin and reserve (use it to cover leftover ham to help prevent it from drying out).
Score the fat (not the flesh) evenly with a small sharp knife, maintaining an even depth all over. You can either score in a crisscross pattern to form diamonds or in parallel lines. Place ham in a large roasting pan with a cup of water.
Brush ham with a little syrup, cover with foil and place in oven for 15 minutes. Reduce oven temperature to 160˚C (140˚C fan forced) remove the foil, brush with glaze and continue cooking, basting 5-6 more times every 10 minutes until the ham is evenly glazed, sticky and rich (approx.1hour). Rest for 30 minutes before carving.
Slice reserved pineapple and serve with sliced ham and basting juices from the roasting pan.