Firstly preheat the oven to 180˚C/160˚C fan-forced.
Then using a sharp knife, score the ham fat (not the flesh) in a grid pattern at 2cm wide intervals. Insert a clove into the centre of each square of fat.
Wrap the ham hock in foil (this prevents it from burning). Place the ham on a greased rack in a large baking dish lined with foil.
To make the glaze, combine all remaining ingredients in a medium saucepan. Bring to a boil, stirring, over medium heat. Reduce heat and simmer, stirring occasionally, for 8-10 minutes or until slightly thickened.
Then brush the ham two to three times with the glaze to evenly coat the ham fat. Bake for 50 minutes to 1 hour, brushing with remaining glaze every 15 minutes until ham is golden and caramelised.
Finally, set aside to cool for 30 minutes. Slice and serve.