Preheat oven to 350°F. Remove all the packaging and nets from the ham.
Wrap the ham in several layers of foil and place in a baking pan. Fill the baking dish with water.
Place ham in the oven to warm, 10 mins per pound (6-8 mins for a boneless ham).
Chop the pineapple into cubes and mince the Scotch Bonnet Peppers.
In a saucepan combine, pineapples, pineapple juice, lime juice, lime zest, scotch bonnet peppers, and salt. Boil until it becomes a light syrup.
Remove ham from oven, discard water and remove foil.
Peel away the skin and carve off the desired amount of fat. Using a sharp knife, score the fat diagonally.
Pour the pineapple pepper sauce over the ham, making sure to tuck the pineapple chunks under the ham so they don’t burn as the ham caramelizes.
Increase oven temperature to 475°F - 500°F. Add the ham, occasionally basting until golden and caramelized.
Remove from oven when it has reached the desired color and set aside to rest before carving.
Reserve the pineapple pepper jelly that has thickened and formed at the bottom of the pan. It will be chunky; you can also blend it into a smooth paste.
Serve the pepper jelly on top of ham slices.