1.Cut through rind about 10cm from shank end of leg in decorative pattern; run thumb around edge of rind just under skin to remove rind. Start pulling rind from shank end to widest edge of ham; discard rind.
2.Using sharp knife, make shallow cuts in one direction diagonally across fat at 3cm intervals, then shallow-cut in opposite direction, forming diamonds. Do not cut through top fat or fat will spread apart during cooking.
3.Combine soy sauce, sherry, sugar, honey, colouring, garlic and five-spice in small bowl. Place ham on oiled wire rack in large baking dish; brush with soy mixture. Push a clove in centre of each diamond shape. Cover; refrigerate overnight.
4.Preheat oven to 180°C (160°C fan-forced).
5.Place ham on wire rack in large baking dish; pour soy mixture into small jug. Cover ham with greased foil; roast 1 hour. Uncover; roast further 30 minutes or until ham is lightly caramelised, brushing frequently with soy mixture during cooking.
As an alternative to the Asian flavours used above, a glaze of orange, ginger and maple syrup also goes beautifully with this ham. Combine 1 cup maple syrup, 1 cup fresh orange juice, ⅓ cup orange marmalade, ¼ cup grated fresh ginger and 2 teaspoons finely grated orange rind in small saucepan; bring to the boil. Reduce heat; simmer, uncovered, 15 minutes then strain before brushing over ham during baking.