Using a small sharp knife gently lift one corner of the rind and using your fingers, separate the rind from ham. When you reach the hock remove the rind with a sharp knife.
Carefully score the fat of the ham into large diamonds. Brush the scored surface with BBQ sauce and sprinkle the surface with brown sugar.
Place the ham into a small roasting pan. Pour the pineapple juice into the base of the pan.
Place the ham into the oven and bake for 30 minutes, then remove and allow to cool in the pineapple juice.
While the ham is cooling, prepare the salad. Break lettuce into small bite sized pieces and place into a large serving bowl, top with sliced pears quartered, baby beetroot, soft goats cheese, and pine nuts.
Slice ham into thick slices and shred, allow approximately 100g per person. Dress the salad with the balsamic dressing and serve with crusty fresh bread.