Soak the joint overnight in a large pan of cold water.
Replace the water in the pan then simmer for approximately 60 minutes. Turn the joint in the pan so that it is boiled through and top up with water as required.
At the end of this time, preheat the oven to Gas 6, 200°C, fan 180°C
Carefully remove the ham from the pan and place in a large roasting tin, ideally on a roasting rack.
Score the skin in diamond shapes with a sharp knife.
Sprinkle over the sugar and pat into the cuts in the skin. Stud the centre of each diamond with a clove.
Pour on one third of the honey and cover the joint loosely with foil. Place in the oven
Remove from the oven every 30 minutes and carefully add more honey. When pouring on the honey, try to cover as evenly as possible, using as little honey as you can as more will be added.
When you are happy the joint is cooked, remove the foil and place back in the oven to brown the surface for around 20 minutes.
When adding honey during cooking, don't be tempted to use what has collected in the tray; it needs to be new, as this is helping to glaze and you don't want it to burn.