To a saucepan add orange juice, honey, mustard and orange zest, whisk to combine. Simmer over medium heat until begins to slightly thicken. Set aside to cool.
Use a shark knife to score skin around ham hock. Use fingers to peel back skin around the ham leaving the fat in tact.
Use a sharp knife to score through the fat in a criss cross patter (be careful not to cut through the meat).
Brush ham with a generous amount of glaze.
Pierce a clove into each diamond.
Place ham in a roasting pan and cook in oven for 15-20 minutes or until it starts to colour.
Remove from oven and brush again with remaining glaze and put back into oven for another 15-20 minutes or until the top of the ham has caramalised.