You can make this ham any time of year, but it looks especially festive at Christmas. It's brilliant served as part of a main meal, but also thickly sliced in a sandwiches.
Throw away the water, wipe the inside of the pan clean, put the meat back in, cover with cold water and bring to the boil again. When it is boiling, turn the heat down low, cover with a lid and simmer for 3 hours, check ocassionally to make sure the ham remains covered in water.
Put the ham into a roasting tray and generously brush it with sherry. Melt the sugar and honey together and brush this mixture over the meat. Now stick one clove into the centre of each square of skin and put the meat in the oven for about fifteen minutes.
Now you need to pull the tray out of the oven and baste the meat with the glaze. Do this every 5 minutes or so (turning the meat occasionally too) until you've built up a glistening golden coating.
After 15-20 minutes, your Christmas ham should be done.