Preheat the oven to 180°C (160°C fan-forced).

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 and discard rind.

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.

Stir marmalade, sugar and juice in small saucepan over a low heat until sugar dissolves.

Line a large baking dish with overlapping sheets of baking paper (this will make cleaning the dish easier). Place ham on a wire rack in baking dish. Brush ham well with marmalade mixture and cover shank end with foil.

Bake ham 40 minutes and decorate with cloves. Bake a further 40 minutes or until browned all over, brushing occasionally with glaze during cooking. Serve warm or cold.