Preheat a hooded barbecue on medium-high heat. Using a small, sharp knife, cut around ham rind, 8cm from shank end. Starting at the opposite end to shank, run your thumb under the rind to separate it from the fat. Peel back and discard rind. Score fat at 2cm intervals, ensuring not to cut all the way through to the meat. Wrap shank end with foil.
Place honey, juice, seasoning and sugar in a small saucepan over medium-high heat. Cook, stirring, for 3 minutes or until mixture comes to the boil. Remove pan from heat. Place ham on a lightly greased wire rack in a large roasting pan. Brush ham with a little of the honey mixture. Place roasting pan in barbecue and turn heat off directly under roasting pan. Cover with hood. Cook, using indirect heat, for 45 minutes, brushing with remaining honey mixture every 15 minutes or until golden.
Transfer ham to a board. Remove and discard foil from shank. Wrap shank with muslin and insert thyme into muslin to decorate. Slice ham and serve with bread and salad leaves.
To cook ham in the oven, preheat oven to 180°C/160°C fan-forced and bake for 1 hour 15 minutes, brushing with the honey mixture every 15 minutes, or until ham is golden.Store leftover ham in an airtight container in the refrigerator. Use leftover ham in salads, toasties and pasta.