Preheat oven to 200°C.

Place marmalade, mustard and salt into a saucepan over high heat and whisk to combine. Bring to the boil, reduce heat to low and cook for 5–7 minutes until it thickens slightly. Strain out the rind from the marmalade and set aside.

Remove the skin of the ham by using a small knife to cut through the skin around the top of the ham handle. Then on the side where the cut meat is, run the knife between the skin and the fat, using your fingers to separate it even more. Leave as much fat as possible.  Start in a corner and peel back the skin.

Use a small, sharp knife to score a diamond pattern over the fat.  Push a clove into each diamond and brush ham with the glaze.  Cover loosely with aluminium foil to prevent burning then place on a lightly greased wire rack in a baking dish lined with non-stick baking paper.

Roast for 35–40 minutes, brushing with the glaze every 10 minutes, or until the ham is golden and caramelised. Remove the foil for the last 5-10 minutes to create some nice crispy edges.

Allow to rest 15 minutes before serving and then glaze again before placing on table.