Score remaining fat in a criss-cross fashion and then use the cloves to stud the ham in the centre of each square.
Cover leg with foil and bake for 1 ½ hours, or until a meat thermometer inserted into the thickest part of the ham registers 42C.
In a small saucepan combine remaining ingredients and bring to the boil.
Simmer for about 15 minutes or until the glaze is that of a coating consistency.
Pass through a sieve to remove lumps.
Remove foil from ham and increase the barbecue temperature slightly (to 200C).
Brush generous amounts of glaze onto the ham and cook the ham, basting it about every 5 mins with the glaze, for a further 25 mins or until the thickest part of the ham registers 52C on the meat thermometer and the ham is evenly caramelised.
Carve ham and serve with your favourite pickle and fresh rolls.