Fenglehorn Apple & Plum Glazed Ham

1. Preheat oven, smoker, kettle or hooded BBQ to 170C.
2. Use a sharp knife to cut around the shank of the ham, about 10cm from the end.
3. Run a knife under the rind around edge of ham.
4. Gently lift the rind off in 1 piece by running your fingers between the rind and the fat.
5. Score the fat in a diamond pattern, about 5mm deep.
6. Stud the centres of the diamonds with cloves.
7. Place a large baking dish or tray below the rack on which you will place the ham.
8. Transfer Ham to oven, smoker, kettle or hooded BBQ.
9. Brush one-third of the glaze over the ham.
10. Bake, brushing with glaze every 25 minutes, for 1 hour 30 minutes.

Optional:

1. Retain around one-third of the glaze and place in a small saucepan
2. Bring glaze to a gentle boil, stirring constantly
3. Reduce glaze until slightly darkened
4. Transfer reduced glaze to gravy boat for drizzling over sliced ham, when served