Instructions

Smash the garlic in a mortar with a pinch of salt and a bit of oil and mix. Cover the baking platter with this oil and place the ham on it. Make some rhomboidal superficial cuts on the fat ham part; stick the cloves in the middle. There is no need to use as many cloves as rhombus. Let it rest at room temperature for 25 minutes.  While we are preparing the glaze mixing the mustard, honey, brown sugar and Jerez vinegar, beat until we get a uniform glaze. Bake the ham to 175º C. for 45 min.
Once time has elapsed, paint the ham with ¾ parts of the glaze with a basting brush.  Bake it for 20 more minutes. Pour the rest of the glaze on the roasted ham, bake it for 5 more minutes and cover with the sauce left on the platter frequently. Let it rest for 20 or 25 min. before cutting it. Serve accompanied by vegetables, potatoes purée, or sautéed fruits.
We may find boiled hams already cut in the market, which will make easier the work when serving and we can make the most of the piece.