||cover in water and soak overnight
||Line oven tin with thick floil. Place ham in tin; pour over cider, which should come half way up; add cloves. Parcel it up closely. Bake in moderately slow oven 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.