1.Cut through rind about 10cm from shank end of leg in decorative pattern; run thumb around edge of rind just under skin to remove rind. Start pulling rind from shank end to widest edge of ham; discard rind.
2.Using sharp knife, make shallow cuts in one direction diagonally across fat at 3cm intervals, then shallow-cut in opposite direction, forming diamonds. Do not cut through top fat or fat will spread apart during cooking.
3.Place ham in disposable aluminium baking dish; rub with combined mustard and sugar. Place ham on heated barbecue; cook, covered, using indirect method, 1 hour.
4.Meanwhile, combine juice, sherry, extra sugar, garlic and clove in small saucepan; stir over heat until sugar dissolves. Reduce heat; simmer, uncovered, about 10 minutes or until glaze reduces by half. Brush ham with glaze; cook, covered, using indirect method, 45 minutes, brushing several times with glaze during cooking. Cover ham with foil; stand 15 minutes before slicing.
5.Meanwhile, cook pineapple on heated barbecue, brushing with remaining glaze during cooking.
6.Serve ham with pineapple.