Method

1. Put vinegar, sugar, zest, juice, mustard stock, honey and cloves in a small saucepan and bring to the boil. Reduce by half. You can use this as glaze to baste your ham to roast, or to brush over slices of ham and serve cold.

2. Preheat oven to 200°C. Peel back and remove the rind from ham. Score the ham in diamond cuts, brush over the glaze and stud ham with extra cloves.

3. Put ham in a roasting pan and cook until the glaze starts to caramelise. During cooking, baste the ham a couple of times with glaze that drips into the pan. Remove from oven, slice and serve.