1 half ham on the bone
20-30 whole cloves
1/2 cup Chelsea Maple Flavoured Syrup or Honey Maple Flavoured Syrup
2-3 Tbsp bourbon
2 tsp orange zest
1 cup Chelsea Soft Brown Sugar
3-4 cups water
Fresh herbs to garnish, eg, bay leaves, rosemary sprigs

Preheat the oven to 180°C. Remove the thick layer of skin from the ham and trim off any excess fat, leaving just a thin layer.

Score the fat into a criss-cross pattern and stud the triangles with the cloves.

Combine the maple syrup, bourbon, orange zest and brown sugar and stir until mixture forms a smooth glaze.

Place the ham in a large roasting pan and spoon over half the glaze so the ham is generously coated all over.

Pour 3-4 cups of water into the base of the roasting pan to prevent the glaze from sticking.

Bake the ham in the preheated oven for 15 minutes. Spoon over the remaining maple glaze and cook the ham for a further 15-20 minutes until it is golden and glazed.

Remove the ham from the oven and set it aside to cool for 5 minutes. Place the ham on a platter and garnish with fresh herbs of your choice to serve.