Soak the ham for 18 hours in cold water, changing the water 4 times. Cook it for 3 1/2 hours with the wine, adding cold water to cover, the bouquet garni and 20 peppercorns. Take off the stove, leave to cool in the cooking broth then drain. Remove the rind and the excess fat. Slice the ham horizontally and assemble back into shape. Stud with the cloves and place the ham in an ovenproof dish. Wet the sugar cubes with a little water and cook to a light gold caramel. Set a 1/4 of the caramel aside for the sauce and cover the ham with the rest of the caramel. Preheat the oven for 15 minutes, and bake the ham on a low heat. Prepare the sauce. Pour the rum, the meat concentrate, the degreased stock and the tomato paste into the caramel. Stir and reduce by a quarter. Check the seasoning. Drain the pineapple, saving one ring per guest and dicing the remaining pineapple into the sauce. Fry 4 pineapple rings at a time in some butter, sprinkling with 1 tablespoon of caster sugar to caramelize. Surround the ham with the pineapple rings and serve with the sauce on the side.
