Using a sharp knife, score the ham fat (not the flesh) at two 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).
Make glaze by combining Johnno’s Orange and Lemon Marmalade with maple syrup, cinnamon and Dijon mustard.
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.