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1
Soak the ham in cold water for 48 hours (or 24 hours if you like a saltier ham), changing the water every 8 hours.
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2
Put all the ingredients, except those for the glaze, into a large pan, on the stove but off the heat, adding fresh water until the ham is covered.
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3
Turn on the heat and bring to the boil, then turn down to a simmer and partially cover the pan.
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4
Cook for about 3 1/2 hours.
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5
(This may not seem long for a big ham, but as it will carry on cooking as it cools, and this is going to be eaten cold, I dont want it overcooked.
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6
Nor do you.)
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7
Preheat the oven to 400F.
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8
Lift the ham gently out of the hot liquid, sit it on a board and let it cool slightly, not too much but just so that you can touch it without burning yourself.
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9
With a sharp knife, strip off the rind, and a little of the fat layer if its very thick, but leave a thin layer of fat.
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10
I love this work: it is peculiarly gratifying seeing the hot blubbery fat slither off.
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11
Use the same knife to score a diamond pattern on the remaining fat on the ham, in lines about 3/4 inch apart.
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12
Stud the points of each diamond with a clove.
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13
Put the cranberry or red currant jelly, cinnamon, paprika and red wine vinegar into a little saucepan and whisk together over a high heat, bringing it to the boil.
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14
Let the pan bubble away, for about 5 minutes, so that the glaze reduces to a syrupy consistency that will coat the fat on the ham.
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15
Now sit the ham in a roasting pan lined with aluminum foil, as the sugar in the glaze will burn in the oven as it drips off.
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16
Pour the glaze over the diamond-studded ham, then put it in the oven for about 15 minutes, or until the glazed fat has caught and burnished.
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17
Take the ham out of the oven and sit it on a wooden board to cool (2-3 hours) before you carve it.
