Directions:

1. Preheat the oven to 160ºC. Line a baking dish with baking paper.

2. To make the glaze: Place all the glaze ingredients into a small saucepan and place over medium heat. Stir until the sugar has dissolved, then simmer until glaze has slightly thickened. Remove from the heat and set aside to cool.

3. Prepare the ham: Place the ham on a work surface. Using a sharp knife carefully, cut the rind around the leg and down both sides. Gently separate the rind from the ham, using your fingers to ease between the rind and the fat, leaving as much fat on the ham as possible. Use a knife along the bottom edge if needed.

4. Using a sharp knife, lightly score the fat in one direction, then the opposite direction, to create diamond shapes. Insert the pointy end of a clove into each diamond.

5. Place the ham in the baking dish and brush half the glaze over the ham fat to coat evenly.

6. Place the ham on the lowest shelf of the oven and cook, brushing every 20 minutes with the remaining glaze, until golden and caramelised (approximately 1–1½ hours). Remove from the oven and allow to rest for 30 minutes.

7. Transfer the ham onto a serving dish and drizzle over the pan juices…Enjoy!!

Leftover suggestion: Use left over ham to make Japanese Breakfast: Ham & Udon Carbonara.