Pre-heat oven to 325°C (160°C). If necessary, remove all skin, leaving a thin (about 1/4 inch / 1cm) covering of fat.

With a sharp knife, score fat in a diamond pattern into fat and insert cloves to decorate. Place ham in a shallow roasting pan, fattest side up, with 2 to 3 cups water. Cook for about 15 minutes per pound (500g), or until a meat thermometer registers 140°F (60°C). Meanwhile, mix remaining ingredients for the glaze. During last half hour of cooking, raise temperature to 350°F (180°C), and brush liberally with glaze. Add more water if bottom of pan starts to burn. Repeat glazing after 15 minutes.

When cooked, allow ham to rest for 15 minutes before carving. Use leftovers for salads, sandwiches, or in a pasta dish.