- With a knife, remove the ham rind and keep only 1-cm (1/2-inch) of fat. Score the fat layer in a large crosshatch pattern, but not cutting into the meat.
- Place the ham in a large ovenproof pan and cover with cold water. Bring to a boil and simmer over medium heat for 30 minutes. Remove the ham from the pan. Discard the water.
- With the rack in the bottom position, preheat the oven to 160 °C (325 °F).
- Stud the onion with the cloves.
- In a saucepan, combine all the ingredients. Put the ham in the pan, fat side up.
- Add water to cover 3/4 up the ham. Bring to a boil. Cover and bake for 3 hours. Remove the lid from the pan and cook for 1 hour 30 minutes. Baste the ham frequently while baking.
- Remove the ham from the pan. Place in a serving dish and cover with aluminum foil.
- Pass the cooking juices through a sieve and return to the same pan. Reduce until the sauce is slightly syrupy, about 30 minutes. Serve the ham drizzled with the sauce.
If you want to serve the whole warm ham for brunch, proceed in two steps. The day before, cook the ham for 3 h 30 as indicated in the recipe. The next day, bake in the oven for 1 hour 30 minutes to 2 hours and allow for 30 minutes to reduce the sauce. In summary, you need to plan for about 2 hours of cooking the morning of the brunch.