1. Preheat your oven to 180 degrees Celsius.
2. Pat the ham dry and score all over into a criss-cross shape. Use a sharp knife and cut approximately 1/4 inch thick.
3. Grease the bottom of a large roasting pan with oil. Place your ham into the centre of the pan with the cut side down and the bone pointing upwards.
4. Roast, uncovered for the amount of time that it will take for your ham to warm through. Note, for a fully cooked and smoked bone in ham you will need about 15 - 20 minutes per kg. Whilst cooking, make the salsa.
5. 30 minutes before your ham is ready remove it from the oven. You will notice that there is juice which has collected in the bottom of the roasting pan. Using a baster, baste your ham with this juice.
6. Next, using a large basting brush, coat the ham with Smoke n Sanity Sweet Maple Dust, being sure to coat all visible sides of the ham with the seasoning (do not coat the underside of the ham).
7. Return the roasting pan with the ham back to the oven and bake for the final 30 minutes. Use a meat thermometer to ensure that the internal temperature of the ham is 163 degrees Celsius.
8. Remove the roasting pan from the oven and allow your ham to rest for about 10 minutes before slicing it.

For the salsa

• In a medium sized bowl combine the pineapple, jalapeno, FreeFod onion replacer, parsley and the juice from 1/2 a lime.
• Mix well and taste. Adjust with more jalapeno and/or lime juice if desired. Set aside.

To serve

• Transfer your ham to a cutting board for carving or to a serving platter. If desired (highly recommended) drain the drippings that are in the bottom of your pan through a fine sieve. Serve this sauce with your ham as a gravy.
• Serve the ham with this gravy and with the pineapple salsa. Enjoy!