In a small pot bring marmalade, Dijon mustard, whiskey, maple syrup & sea salt to the boil. Reduce heat to low & cook for 5-7 minutes, strain.
Prepare ham by removing rind & with a sharp knife score in a diamond pattern. Push a whole clove into the centre of each diamond & cover the shank with foil to prevent it burning. Place ham on a lightly greased rack over a pan lined with baking paper..
Brush ham with glaze & bake for 35-40 minutes, basting with glaze every 10 minutes or till Ham is golden & caramelised.
