The addition of the ginger beer to the glaze adds warmth and helps keep the ham moist.
Put all the glaze ingredients into a saucepan, heat moderately until the glaze has reduced by half. This can be made up to a week ahead.
At the shank end of the ham, use a sharp knife to cut through the skin 6cm from the end. Carefully use your fingers to remove the skin, leaving all the fat behind (which helps keep the meat moist during cooking as well as providing flavour). Score through the fat in a diamond pattern, ensuring you don’t cut through to the meat. In each diamond, push in a whole clove.
Preheat the oven to 150°C.
Take the ham out of the refrigerator 1 hour before baking to bring it up to room temperature. Place the ham on a foil-lined large roasting dish (otherwise the glaze can burn on the tray) and baste with some of the glaze. Allow 30 mins cooking time for each 1kg of meat. Baste every 30 mins and lower the temperature if the glaze starts to brown too fast.
Keep your leftover ham wrapped in a ham bag or piece of muslin that has been rinsed with water and a little vinegar. Rinse out every couple of days to keep the ham fresh
The cooking time in this recipe is to heat the ham through completely. If you just want to glaze the ham, allow 20 minutes per kilo at 160° C
For the glaze:
1 bottle Hakanoa classic dry ginger beer
½ cup brown sugar
5cm piece of ginger, peeled and finely grated
2 tablespoons soy sauce
2 tablespoons whole grain mustard
For the ham:
7-8kg Freedom Farms Champagne Ham