Preheat the oven to moderate 180°C
(350°F/ Gas 4).
Using a very sharp knife, cut
through the rind 6cm from the shank end of the ham.
To remove the rind, run a thumb
around the edge, under the rind, and carefully pull it back.
Cut away and discard some of the
excess fat from the ham.
Using a sharp knife, carefully
score the fat with evenly spaced cuts crossways and then diagonally
to form a diamond pattern.
Do not cut all the way through the
fat to the ham below, or the fat will fall off during cooking.
Press a clove into the centre of
each scored diamond then carefully spread your preferred glaze over
the ham with a palette knife or the back of a spoon.
Place the ham on a rack in a
large, deep roasting tin.
Add 2 cups water to the tin, cover
the ham and tin securely with foil, and cook in the oven for 45
minutes.
Remove the ham from the oven and
take off the foil.
Increase the temperature to hot
210°C (415°F/ Gas 6-7).
Return the ham to the oven and
bake for a further 20 minutes, or until the surface of the ham is
slightly caramelized.
Allow the ham to rest for 15
minutes before carving.