To begin, preheat oven to 350°F
Remove skin from ham. Trim excess fat, leaving at least 1/4 inch on the ham. This will help keep the ham moist during cooking and also add flavour.
Using a knife, score or cut the exposed fat in a diamond pattern, cutting no more than 1/4 inch deep. The scoring will help keep the glaze on the ham.
Add whole cloves to the intersection of each diamond. This adds to the presentation and slightly flavours the ham.
Bake and Glaze
Place ham in shallow pan with the fat side facing up. Add a small amount of liquid to the pan (water, fruit juice, wine, beer etc). Cover with foil. Bake for approx. 30-40 min/kg. Remove foil during the last 20-30 minutes and add glaze if desired.
Make vertical cuts perpendicular to the bone, starting from the narrower end of the ham. Slice only as much as you need, so the rest will stay moist, cut along the bone to release the slices.