Maple, clove and Cinnamon Baked Ham

This is a recipe from Jo Seagar. We had this for our Christmas dinner 2011, and everone absolutely loved it. I think it will become our new family tradition.

Maple, Clove and Cinnamon Glazed Ham

1 large cooked Ham (champagne ham is best)
1 packet (about 200) whole cloves
1/2 cup of the best pure maple syrup
1 tsp ground cinnamon
1/2 tsp ground cloves
1 tsp vanilla

Carefully remove the outer leathery skin of the ham by running your fingers underneath and gently peeling it back to expose the smooth layer of white fat. Poke the pointy stalk of the whole cloves into this fat layer, either randomly or in long rows. The pattern is not important.

Gently warm the maple syrup, cinnamon, ground cloves and vanilla in a small saucepan, whisking to blend in the spices and vanilla and to infuse the maple syrup with their flavour. While the glaze is warm, brush over the ham covering the whole of the fat layer. This can be done ahead of time and the ham stored in the fridge.

To Serve:

Preheat the oven to 180 degC.
Bake the ham, checking every 15 minutes and re-brushing with the glaze to evenly coat the surface until gloriously golden brown. .This should take about an hour. Serve warm.
Leftover ham will keep in the fridge for at least a week. I cover mine with a clean tea towel to keep the meat nicely moist.