• Place all ingredients in a small saucepan and place it on a low fire for 2-3 minutes until slightly thickened

Scoring and preparing the ham

• Take ham out of the fridge 1 hour prior.

  Preheat oven to 160°C Arrange the lower shelf so the ham will be sitting in the centre of the oven (rather than on top of the oven)
• Run a small knife around the bone handle, cutting through the rind.
• Run the knife between the fat and the skin
• Slide fingers under the rind of the ham, and run them back and forth to loosen so you can get your fingers under.
• Start pulling the rind back with your hands while continuing to slide fingers back and forth. The rind comes off easily. (See video)
• Cut the fat (not all the way through) at an angle, so there is a diamond design on the fat

  Don't cut through deeply, just small insertions
• Insert a clove in the intersection of the cross of each diamond on the surface (this step is optional).

Glazing and baking

• Place the ham on a large baking tray
• Spoon the glaze all over the surface of the ham. Place in the oven.

  If the glaze has got thicken then heat it slightly on medium fire to loosen it
• Bake for 30 mins at 160C. Take it out baste it and then increase the oven temperature to 200c and continue basting very generously every 30 minutes with the glaze and juices in the pan, or until sticky and golden.

  Basting is the most important step here, the more you glaze, the more sticky and glazy it will become
• Allow resting for at least 20 minutes before serving. Baste before serving