To begin, preheat your oven to 160°C (320°F). Place the ham on a cutting board and score the skin and fat in a diamond pattern, taking care not to cut into the meat. Transition to studding with cloves.

Insert whole cloves into the intersections of the scored lines. This infuses the ham with aromatic spice while giving a traditional presentation. Move to glaze preparation.

In a small saucepan, combine maple syrup, Dijon mustard, brown sugar, apple cider vinegar, cinnamon, and nutmeg. Simmer gently over low heat for 5 minutes until slightly thickened. Allow to cool briefly before brushing.

Place the ham on a roasting rack inside a baking tray. Brush generously with the glaze, covering all surfaces. Reserve half the glaze for basting. Transition to roasting.

Cover the ham loosely with foil and roast for 1 hour. This gentle heat allows the flavours to penetrate without drying the meat. Move to glazing midway.

After 1 hour, remove the foil and baste the ham with more glaze. Return to the oven uncovered. Continue roasting for another 45–60 minutes, basting every 15 minutes. Transition to resting.

The ham is ready when the glaze is caramelised and the internal temperature reaches 70°C (160°F). Remove from the oven and rest for 15 minutes under foil. This ensures the juices settle. Proceed to carving.

Slice the ham into even portions and serve with roasted root vegetables. Garnish with fresh parsley if desired. Presentation tip: drizzle a little reserved glaze over each slice for shine and flavour.