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1. Preheat oven to 200 degC. Place the marmalade, honey and orange juice in a saucepan over high heat and whisk to combine.
2. Bring to the boil and cook for 5-7 minutes or until thickened slightly. Set aside to cool slightly.
3. Use a small, sharp knife to score the ham fat in a diamond pattern and cover the hock with aluminium foil.
4. Place the ham on a lightly greased wire rack in a baking dish lined with non-stick baking paper.
5. Push a clove into each diamond and brush with the glaze.
6. Roast for 40-50 minutes, brushing with the glaze every 10 minutes, or until the ham is golden and caramelised.

Tip: Use a sharp knife to score the skin around the hock, before using your fingers to gently remove the skin from the ham. Trim any excess fat.