We did this last year and it was a big success
HONEY GLAZED HAM
15 mins prep, 40 mins cooking, 15 mins resting
3kg semi-boneless shoulder ham
½ cup or 100g brown sugar
¼ cup or 60g honey
1 tablespoon Dijon mustard
Whole cloves to stud
Preheat oven to 210oC. Put oven shelf in lowest position and remove other shelves.
Use a sharp knife to cut rind around ham shank 10cm from the end in a zigzag pattern. Run your fingers between the rind and the fat where still joined and gently lift rind off in one piece.
Use a sharp knife to score fat in diamond shapes 5mm deep. Pour a small amount of water in a roasting pan. Put ham on wire rack in pan.
To make the glaze, combine brown sugar honey and mustard. Brush half the glaze over ham coating evenly. Stud each diamond with a clove. Bake basting ham every 10 mins with remaining glaze for 25-35 mins or until golden. Remove from oven. Rest for 15 mins before carving.