To start everything off you will need to turn up the heat. Preheat the oven to 300 degrees Fahrenheit or 150 degrees Celsius and place the oven rack towards the bottom half of the oven. Remove any packing that the ham may be wrapped in and cut off and throw away the rind. Allow the ham to rest at room temperature for about 1-2 hours.
Line your baking dish with greaseproof paper or kitchen foil to reduce the clean up when you have finished cooking.
Take the rind off of the ham making sure you don’t remove the fat with it. This is an important step as removing the rind helps your glaze flavors sink into the ham). Use a knife to score the meat in a 2.5-centimeter wide diamond pattern over the entire surface of the ham, not cutting more than half a centimeter deep. Transfer the ham into the prepared baking tray and pour the water into the base of the pan and cover the ham with foil or greaseproof paper. Roast for 30 minutes.
While you are waiting, use a small saucepan to melt the butter on low heat. When golden brown add in the brown sugar, honey, Dijon mustard or spicy mustard, ground cinnamon, ground cloves and mix well until the sugar has dissolved. Then add in the crushed garlic and cook for a few more minutes until the garlic starts to tenderize then take it off of the heat onto a heatproof mat to allow it to cool.
When the 30 minutes are over remove the ham from the oven and change the oven temperature to 425 degrees Fahrenheit or 220 degrees Celsius. Use ⅓ of the glaze you have prepared and spread it over the ham, making sure it gets into the cut diamond squares.
Pop it back in the oven uncovered and roast for 15 more minutes.
After 15 minutes remove the ham from the oven again and baste with ⅓ more of the glaze you have prepared, basting it with any of the glaze that may have collected at the bottom of the baking dish. Repeat this step twice. Cook until a golden brown crust forms, that should roughly take a further 15 minutes.
Remove the ham from the oven and allow it to rest for 15 minutes. Slice, serve and enjoy!