Fire up your Ooni pizza oven to 167°C. Use the infrared thermometer to quickly and easily check the temperature inside.

If cooking with wood/charcoal, use a charcoal bed and close the baffle.

If cooking with gas, keep the oven at the lowest setting. If you find the temperature becomes too high, turn off the oven at intervals and cook with the residual heat.

Place the ham flat side down in the skillet. Combine orange juice, Dijon mustard and rosemary in a small bowl. Brush the ham with the mixture using the pastry brush.

Bake the ham uncovered at the mouth of the oven for 15 minutes, rotating four times until the exterior of the ham begins to char.

Remove the pan, pour water into the skillet and cover tightly with foil. Reduce the heat to 162°C and return the pan to the mouth of the oven to cook for one hour, giving it a quarter turn every 10 minutes.

Meanwhile, prepare the glaze. Create a slurry by mixing half the orange juice with the cornstarch in a small bowl to prevent the cornstarch from clumping in the glaze. Add the mixture to a small saucepan along with the sugar, mustard, ginger and remaining juice, and bring to a boil. Lower the heat and simmer for 3 minutes, then remove from the heat and allow it to cool.

After one hour, remove the ham from the oven and increase the heat to 218°C.

Remove the foil, brush the ham with the glaze and return it to the oven uncovered until it caramelizes. Turn the ham every few minutes to keep the sugar from burning. (If cooking with wood and/or charcoal and the flames begin rolling too close to the ham, open the fuel hatch.)

After 15 minutes, the ham should reach an internal temperature of 60°C, but use a meat thermometer to accurately check the temperature. Once the ham is cooked, remove it from the oven, cover with foil and set aside while you grill the pineapple slices.

Place the grizzler plate in the oven and increase the heat to 232°C. Preheat the pan for 5 minutes.

Brush both sides of the pineapple slices with the liquid in the bottom of the ham pan. Place the slices directly on the hot grizzler plate and cook for up to 5 minutes per side.

Slice the ham into thin strips using a sharp carving knife. Serve the hot pineapple slices (and optional glacé cherries) with each portion of ham so every guest gets a juicy slice.