Place the ham in a large stockpot and cover with water then bring to a rolling boil.
Remove the ham and pour out the water, giving the stockpot a rinse.
Place the ham back into the stockpot and add all the ingredients (except the ones for the glaze) Top up with water if your ham isn’t quite covered.
Bring to a boil then reduce the heat to a simmer, cover and cook for three hours.
Remove the ham, but do not discard the cooking liquid as it makes excellent stock for a later use*.
Pre-heat the oven to 180°C.
Remove the string from the ham. Cut away the very outer skin from the ham, leaving the thick layer of fat that lies beneath.
Make a large diamond pattern into the fat with a very sharp knife, being sure not to pierce the meat. Then place a clove into each diamond.
Heat the ingredients for the glaze in a small saucepan until runny then brush half of the glaze all over the ham.
Place in the oven and bake the ham for 10 minutes.
Remove the ham, brush over the rest of the glaze then place back in the oven for a final 10 minutes.
Serve the ham hot or cold, being careful to pick out the cloves before eating.