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Remove the ham from the fridge approx. 1 hour before cooking.
Preheat oven to 200°C/400 F.
Place the marmalade, honey, cinnamon and orange juice in a saucepan over high heat and whisk to combine. Bring to the boil and cook for 5–7 minutes or until thickened slightly. Set aside to cool slightly.
To remove the skin, use a sharp knife to score the skin around the hock. Use your fingers and slide them under the rind to loosen the skin. Gently pull the skin away from the ham. Trim any excess fat with a small knife. Create a diamond pattern across the surface of the ham by cutting into the white fatty part only, not the meat. Insert a clove in each intersection of the diamond pattern. Wrap the ham hock in foil to prevent burning.
Place the ham on a lightly greased wire rack in a baking dish lined with non-stick baking paper. Brush generously with the glaze. Cook for 1 hour to 1.25 hours, brushing with the glaze every 20 minutes or until the ham is golden and caramelised.
Let the ham rest for at least 25 minutes before serving. Right before serving, use any pan juices to baste the ham again.