Mock Xmas ham

Preheat the oven to 160 ºC (325 ºF).
Score the pork rind.
Cut two rashers of bacon into pieces and place in the cavity of the deboned leg of pork along with the grated pineapple. Season the leg with salt and pepper to taste and secure with a piece of string. Use the remaining bacon to lard the meat: Make fairly deep incisions in the leg using a sharp-pointed knife and insert a piece of bacon into each incision. Season the entire leg with salt and pepper. Place the meat on a rack in a roasting tin and oven-roast for 25-30 minutes per 500 g plus an extra 25 minutes. Half an hour before the end of the cooking time, increase the temperature to 200 ºC (400 ºF). Blend 125 ml of the pineapple juice with the oil and baste the leg regularly with the mixture. Remove from the oven and turn on the oven grill.
Remove the crackling and cut into pieces. Score the fatty side of the leg in a diamond pattern and insert whole cloves in the centre of each diamond. Brush the leg with more pineapple juice, surround it with pineapple rings and grill for a few minutes until well-browned. (For a good brown colour, the leg may also be brushed with melted apricot jam.)
Serve the leg of pork with the crackling and pineapple pieces.
Serves 8.