1.Preheat oven to 180°C/350°F.
2.Cut through the rind of the ham about 10cm (4 inches) from the shank end of the leg. To remove the rind, run your thumb around the edge of the rind, just under the skin. Start pulling the rind from the widest edge of the ham; continue to pull the rind carefully away from the fat up to the cut at the shank end. Remove rind completely. Using a sharp knife, score fat lightly at about 2.5cm (1-inch) intervals, cutting just through the surface of the fat. Score in the opposite direction to form a diamond pattern.
3.To make cranberry and redcurrant glaze, stir jelly, cranberry sauce, lemon juice and brandy in a small saucepan over low heat until combined.
4.Line large baking dish with baking paper; place ham on wire rack in dish. Brush ham all over with glaze; cover shank end with foil.
5.Bake ham 40 minutes; remove from oven, decorate with cloves. Return to oven; bake a further 40 minutes or until browned all over, brushing occasionally with glaze.
6.Cover ham; stand 15 minutes before slicing. Serve warm or cold.