Combine together butter, brown sugar, dijon mustard, maple syrup, orange zest and juice, ground all spice and red pepper (chili) flakes in a saucepan.

Place the pan over medium-high heat. Simmer for about 3 minutes.

Using a small, sharp knife, cut a zig zag all around the shank.

Make a cut along the top of ham just below the rind. Use your fingers to separate the rind from the fat layer underneath. Peel off the rind gently.

Use a knife to score a diamond pattern into the fat layer.

Preheat oven to 180 C / 350 F.

Brush ham generously with warm glaze.

Stud the ham with cloves.

Place ham on a baking tray or roasting dish. Cover with aluminum foil and bake for 40 minutes.

Remove the foil. Bake for another 1 hour, and baste the ham with the glaze every 20 minutes during cooking.

Once cooked, remove ham from oven, and allow it to rest for 10 minutes. Carve and serve.

Slice the ham thinly, and serve with roasted vegetables or mashed potatoes.

Store cooked ham in the refrigerator in a ham bag for about 3 days. Wash ham bag daily.

Store leftovers in the freezer for about a month.