You will need:

• 1 Pre-cooked smoked ham on the bone
• 2 tsp. whole cloves
• 65 g wholegrain mustard
• 100 g dark brown sugar
• 360 ml chicken stock
• 2 tbsp. bourbon e.g. Jim Beam
• 1 large navel orange
• 1 tbsp. fresh thyme
• 1 tbsp. maple syrup
• 1 tsp. fresh orange zest
• ¼ tsp. salt

Method:

1.   Prepare the ham: Heat oven to 180C.
2.   Trim the skin and the fat to a 1/4-inch layer on the ham. Score the fat in a diamond pattern (using a sharp knife). Insert a whole clove into each crosshatch, pat the mustard over the top and sides of the ham, and sprinkle with the brown sugar.
3.   Pour the maple syrup and chicken stock into a 12- by 17-inch roasting pan. Add the ham. Bake, basting every 30 minutes, for 1 1/2 hours.
4.   Add the bourbon, orange juice, and thyme to the pan. Sprinkle the ham with the maple sugar, if desired. Bake, basting after 15 minutes, for 30 more minutes, and remove from the oven.

To Serve:
Prepare the sauce: Strain the pan juices and skim the fat off the top. Add the orange zest and salt, and boil for about 10 minutes. Serve hot with the ham.