Calculate the cooking time allowing 20 minutes per kg.
Pre heat the oven to 160°. Peel the skin off the ham taking care not to remove the fat. Score the fat using a sharp knife into a diamond pattern. Press a whole clove into the centre of each diamond.
Bake the ham according to your calculations. Combine the glaze ingredients and 40 minutes before the completion of cooking liberally brush the ham with glaze, speedily repeating the process at regular intervals, sloshing on some of the pan drippings as you go. For a darker glaze increase the oven temperature to 180º for the final 10 minutes or so.