Preheat oven to 160˚C bake. Place the oven rack on a lower level.
Place the ham in a large shallow baking dish. Remove the skin from the ham and discard, leaving an even layer of fat. With the tip of a sharp knife, score the fat in a diamond pattern and stud the diamonds with cloves.
Whisk the Chelsea Maple Flavoured Syrup or Chelsea Honey Maple Flavoured Syrup, Chelsea Dark Cane Sugar, crushed pineapple, mustard and lemon juice together. Pour evenly over the top of the ham. Pour a cup of water into the bottom of the dish to help prevent burning.
Bake the ham for approximately 1 ½ hours, until heated through and the top is golden. Rest for 10 minutes before carving.