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 widest edge of ham, continue to pull carefully away from fat up to decorative pattern; discard rind. (Reserved rind can be used to cover the cut surface of ham to keep it moist during storage.)
Using sharp knife, score fat by making shallow cuts diagonally in both directions at 3cm intervals. Push a clove in centre of each diamond shape.
Preheat oven to 180°C (160°C fan-forced).
Stir honey, ginger, sugar and ¼ cup (60ml) of the water in small saucepan over low heat until sugar dissolves. Blend or process mixture until smooth.
Pour remaining water into large baking dish; place ham on oiled wire rack over dish. Brush ham all over with glaze; cover shank end with foil. Roast, uncovered, about 1 hour or until browned all over, brushing frequently with glaze during cooking.