# Put the ham in a large pan, cover with cold water, add the carrot, onion, orange zest, bay leaves and peppercorns. Bring to the boil, cover and simmer for 2 hours. Drain and cool. Don’t forget to reserve the stock for soup or risotto.
# When cool enough to handle, use a knife and fork to remove the skin, leaving a layer of fat about 1cm thick. Score the fat in a diamond pattern, with a sharp knife. Push a clove into the centre of each diamond.
# Preheat the oven to 180C/Fan 160C/ Gas Mark 4. In a small pan, mix all the glaze ingredients together. Heat the glaze gently, stirring until the sugar dissolves then boil for 5 mins or until syrupy. Cool slightly. Place the ham on a wire rack placed over a roasting tin and half filled with water. Generously brush about two thirds of the glaze all over the fat of the ham. Bake for 35-40mins, basting with any remaining glaze half way through until golden. Serve warm or cold.