||cover in water and soak overnight
||Boil ham slowly in fresh water for 20min+45min/kg, or until the small bone at the knuckle end is loose and can be wiggled about.
||Take out ham. Skin it, leaving on some fat. Score in parallel lines to make diamonds, and place a clove in each. Baste the ham with cider juices. Cover with sugar. Bake until surface is golden and crunchy.