Test the saltiness of the ham by frying a small piece and soak in cold water for 12 hours if necessary.
Place the ham in a large pan with vegetables and peppercorns, cover with water, and simmer for 20 minutes per 450g.
Cool the ham slightly in the liquid then lift it onto a board.
Carefully trim the skin from the ham while leaving a layer of fat intact.
Score the fat in a diagonal criss-cross pattern.
Preheat the oven to 220°C.
Coat the fat with ground coriander, orange zest, sugars, and mustard powder, then stud with cloves and drizzle with honey.
Cover the end with foil and bake for 15 minutes until the glaze is sticky and crisp.