Method

• 1.
  Preheat oven to 170°C. Remove skin from ham and reserve.
• 2.
  Score fat in a diamond pattern with a sharp knife. Place ham on a rack in a large roasting pan. Pour 1 cup of water into pan. Bake for 30 minutes.
• 3.
  Meanwhile, combine marmalade and juice in a saucepan and stir over low heat until smooth. Brush ham well with glaze and push cloves into diamond ends. Bake for 30 minutes until golden. Brush with remaining glaze and return to oven for a further 15 minutes to caramelise.

• 4.
  Transfer ham to a platter. Slice and serve with salads