7kg leg ham
Cloves, to garnish
2/3 C soft brown sugar
1/4 C honey
1 Tb English mustard
Preheat the oven to 180C (moderate). Using a sharp knife, cut through the rind 6cm from the shank end. To remove the rind from the ham, run your thumb around the edge, under the rind and carefully pull back. Using a sharp knife, remove and discard some of the excess fat from the ham.
Using a sharp knife, score the fat with cuts crossways and then diagonally to form a diamond pattern. Don't cut all the way through to the ham or the fat will fall off during cooking. Press a clove into the centre of each diamond.
To make the glaze, combine all the ingredients in a bowl and spread carefully over the ham with a palette knife or the back of a spoon.
Place the ham on a rack in a deep baking dish. Add 2 cups water to the dish. Cover the ham and dish securely with foil, and cook for 45 minutes.
Remove the ham from the oven. Increase the heat to 210C (hot). Return the ham to the oven and bake for 20 minutes, or until the surface is slightly caramelised. Rest for 15 minutes before carving.