Supreme smoked ham with mustard crust

So, for those of you in Singapore who might want to try it, get the Supreme Smoked Ham from Cold Storage, 4 kg bone-in.  After I got it , I just washed it and pat dry.  Coated it with tons of Dijon mustard, scored the ham and put cloves in the diamonds.  Baked it in Weber for 1.5 hours, or you can bake it in low heat, 140degrees for 1 hour (cover with foil if skin browns).  Take it out and get rid of the cloves, drip a lot of honey on the ham and serve when warm.

VOILA!