Honey-glazed Ham with Cloves
   1 cooked ham leg on the bone (about 8kg)
   Whole cloves
Glaze:
   2 cups runny honey
   3/4 cup maple syrup
   1 tbsp finely grated orange rind
   1 cup orange juice
   1 cup port
   half cup armagnac or brandy
   7 cardamom pods, lightly crushed
Honey Glazed ham   7 whole cloves
   1 cinnamon stick

For the glaze: Place all glaze ingredients in a saucepan, bring to the boil and cook, uncovered, until reduced by about two-thirds.
   Preheat the oven to 200ºC. Brush half the glaze over the ham.
   Place on a rack in a large baking dish and pour water to cover the base of the pan.
   Bake for 1 hour, or until the skin or fat turns dark, basting occasionally.
   Heat the remaining glaze and brush over the ham just before serving.
   Serve hot or cold.

This dish is based on a recipe from Sydney chef Luke Mangan.

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