Preheat oven to 160°C fan-forced. Bring the ham to room temperature for an hour.

Carefully remove the ham skin (leave the fat). Score the fat in a diamond pattern, just into the fat, not the meat. Stud each diamond intersection with a clove.

Combine all glaze ingredients in a small saucepan. Simmer 3 minutes until thick and glossy.

Place ham on a rack in a deep baking tray. Brush with the first coat of glaze. Bake 45 minutes.

Brush with glaze. Bake 15 minutes. Repeat 4 more times until the ham is mahogany and sticky (total bake 1h 45-2h).

Rest the ham 20 minutes before carving. Carve thin slices with a sharp knife.

Serve with mustards, pickles, and a glass of riesling.