Pull the thick brown skin of the ham leaving a layer of fat all over.
Lightly score a diamond pattern over the surface with a sharp knife.
Push a whole clove where each cut intersects.
Make a thick paste of brown sugar & apricot jam. Spread this all over the ham.
Place the ham into a moderate oven, about 175 deg c, and add a cup of water to the bottom of the tray.
Baste regularly as the water evaporates & the glaze sticks to the ham.
Be careful the ham does not burn.
Decorate the ham with pineapple rings & cherries held on with toothpicks. Baste them with the glaze.
To serve hot, cook for 10mins per 500g.
To serve cold, cook for 30-45 mins, cool quickly & store in the coldest part of the fridge. Cover with a moist cloth.