Preheat the oven to 150°c. Use a small sharp knife to cut through the rind around the shank of the ham. Carefully lift the rind from the fat in one piece. Score the fat in diamond shapes and stud each shape with a clove. Place the ham on a rack over a paper lined baking tray. Bake for 2-2-2.5 hrs and keep basting every 20mins with the stout from the bottom of the tray.
Remove the ham from the oven and brush Stefano’s Preserves Ham Glaze over the ham being careful to ensure that all the exposed fat is covered. Cook the ham for 30 minutes, basting every 10 minutes or until it is golden. Remove from the oven and place the ham on a platter.
Serve with Stefano’s Preserves Beetroot & Apple Chutney and Tomato & Capsicum Relish.