Using a sharp knife, score the ham fat (not the flesh) at 2-centimetre intervals into a honeycomb pattern. Insert a clove into each diamond of fat. Wrap the ham hock with foil (this prevents it from burning).
Place ham on a greased rack in a large baking dish lined with foil. Brush ham fat with half of the glaze. Roast for 55-65 minutes, brushing with remaining glaze every 15 minutes, until ham is golden and caramelised. Slice and serve warm or cold.