Peel the skin off the ham and score the fat layer on the ham. Cut a slice off the bottom of the ham so that it sits still when in the frypan.
Mix together the ground cinnamon, nutmeg and ginger. Grind the juniper berries and whole cloves and add to the already combined spices.
Place the pineapple juice, maple syrup and brown sugar into a small bowl and add the ground spices. Stir to combine. Strain to remove any large bits of juniper.
Put the Ham into the KAMBROOK KEF175 Deep electric frypan and turn the dial to just below the minimum marking. Pour the glaze mixture over the ham. Cover with lid and spoon the glaze over the ham regularly (at least every 30 minutes). If the glaze is getting too thick, add a little more juice or water to thin it out slightly, the glaze should be thicker towards the end but not very thick, should still be able to be pored like a thick glaze.
