Method

• 1.
  Preheat oven to 160°C. Remove skin from ham (leaving the fat on) and place in a roasting pan. Cover with foil, ensuring there’s plenty of space inside so foil doesn’t touch ham. Bake for 30 minutes.
• 2.
  Meanwhile, place ginger, cardamom, cinnamon quill, wine and sugar in a pan with 1 cup (250ml) water. Stir over low heat to dissolve sugar, then increase heat to medium and simmer for 6-8 minutes until syrupy.
• 3.
  Remove ham from oven and discard foil. Using a small, sharp knife, score the fat of the ham in a diamond pattern, then press 1 clove into each diamond. Brush with half the glaze, then bake, uncovered, for a further 25 minutes until heated through and glazed. Meanwhile, return remaining glaze to stove over medium heat and simmer for 2-3 minutes until thickened. Brush glaze over ham, then place on a platter. Carve and serve.