Prepare the glaze by placing the pineapple, pineapple juice, crystallised ginger, tamari, ground ginger, onion powder, garlic, sugar, mustard and cornflour in a saucepan over medium heat.
Bring to the boil, then reduce to a simmer and stir for a few minutes or until thickened. Remove from the heat and allow to cool a little.
Preheat the oven to 160C and line a large baking dish with baking paper.
Prepare the ham by removing the skin, leaving 2mm of the fat on the flesh. Cut really fine slices, about 2cm deep and 2-5mm apart, into the ham all the way across it and back again in the opposite direction to form a criss cross pattern.
Cover the end of the bone with baking paper and foil so it doesn't burn or dry out.
Rub the cooled glaze all over the ham and place in the prepared baking dish.
Bake for an hour then turn up the oven to 200C and bake for a further 30 minutes or until the glaze becomes really sticky and caramelised.
Sprinkle with fresh pomegranate seeds and place on a serving platter. Slice finely to serve alongside your chosen side dishes.
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