2 medium oranges, finely sliced
12-15 whole cloves
1/2 cup Chelsea Golden Syrup
1 Tbsp Dijon mustard

Carefully run your fingers under the skin of the ham and lift it away. Do this slowly so that you finish with a smooth layer of fat. Place on a rack in a foil lined baking tray.
Arrange overlapping layers of oranges slices over the ham, securing each orange slice with a whole clove and a few toothpicks.
Mix together syrup and Dijon mustard, brush the orange covered ham liberally with glaze. Pour 2 cups water around the ham.
Preheat lidded barbecue to 200°C, place ham tray in the centre of the barbecue. Cover and return to temperature, this usually takes about 15 minutes. Turn the gas to low and cook at 200°C for 45 minutes to glaze ham. Alternatively, cook for a further hour or until hot through to the bone. Serve the ham hot or cold.

Alternatively: Oven baking method
Bake in the oven at 180° for 30-45 minutes, brushing with glaze every 10-15 minutes. To serve hot, bake at 160°C, allowing 20 minutes per kilogram, brushing with glaze every 15 minutes until it has all been used.

Recipe provided in conjunction with Food in a Minute.