Turn oven on to 180° Celsius (fan-forced), 200° Celsius (conventional oven) 400° Fahrenheit, or 6 Gas (this is a hot oven temperature) It will heat as you do the prep work.
Lay your ham out on a clean flat surface.
Cut across the bone end of the rind so that you will have a portion remaining on the bone of the ham. Remove the rind carefully using your hand to gently pull it back from the meat.
Score the ham in diagonal cuts being careful to not cut deeply. Do one set from top right to bottom left, then repeat for top left to bottom right.
Cover ham with alfoil to keep fresh whilst making the glaze
Use a grater to grate oranges
Cut oranges in half and juice them
Mix brown sugar, sherry, orange pulp, orange juice, ground ginger, mustard, in a small bowl
Add cloves to ham in centre of score marks (the art where the left and right diagonals meet)
Use a spoon to cover the ham with the glaze. You will have more then you need, so keep the rest for reglazing during the cook time
Cover the glaze with a sprinkle of brown sugar
Wrap the rind covered bone end in alfoil
Bake for 20 minutes
Remove from oven, remove alfoil, reglaze ham, add a sprinkle more of brown sugar
Cover ham with orange rind and zest
Sprinkle cinnamon sugar over the orange rind
Return to oven for further 20 minutes
Serve with Mango Moscato Drizzle