Preheat oven to 140 C / Gas 1. Place ham in a roasting tin. Pour in water to a 5cm depth. Cover with a tight fitting lid.
Bake for 6 to 8 hours in the preheated oven (all day or all night). Remove from the oven, pour off drippings and reserve. Debone ham, removing any excess fat as well and return to the roasting tin.
Skim fat from the top of the drippings and discard. In a small bowl, mix 250ml of the drippings with honey, dark brown soft sugar, liquid smoke, Worcestershire sauce and cloves. Pour this over the ham, cover and return to the oven. Remaining drippings may be discarded or reserved for other uses.
Bake for another 30 to 40 minutes in the preheated oven. Let stand for 10 minutes before serving.