Sticky Glazed Champagne Ham

1. Preheat oven to 180ºC.
2. Cut through the skin around shank then peel off ham skin by gently pushing your fingers between skin and fat.
3. Discard the skin.
4. Use a sharp knife to lightly score the fat in diagonally both ways to make diamond shapes. Be careful not to cut right through the fat
5. Insert a clove at each of the points were at the intersections
6. In a bowl mix together the glaze ingredients to a thick paste
7. Brush the ham all over with the glaze and bake until golden (about 1 hour),
8. Baste the ham while cooking
9. Serve hot or at room temperature.

TIP: Store unused ham in the fridge wrapped in a damp muslin bag or a clean tea towel soaked in water.