Directions

1. Add butter, brown sugar, dijon mustard and maple syrup to a pot.
2. Place on medium heat and bring that to a boil. Let it simmer for 15-20 minutes and then take it off the heat.
3. Remove the skin from the ham.
4. Score in a diamond pattern with scores about 3cm apart.
5. Brush on one layer of glaze and then place a clove into the centre of each diamond.
6. Place into a 160°c oven for 1.5 hours. After the first 20 minutes, start brushing with the glaze and repeat every 20 minutes until the glaze is finished.
7. Once the ham has been in the oven for 1.5 hours, take it out and let it cool slightly before serving.