Preheat the oven to 375 degrees.
Pierce the ham with a knife and insert the whole gloves in the flesh. I place them in a row like pattern (see image below).
Small cured ham, Handful of whole cloves
Place the ham in a baking dish and spread the sweet potatoes and carrots around it.
1 really large sweet potato cut in small chunks, ¾ cup of baby carrots cut in half
In a small bowl whisk the apple cider vinegar, Balsamic vinegar, honey, molasses, all spice and ¼ cup of the water. Pour over the ham, potatoes and carrots.
1 tablespoon apple cider vinegar, 1 tablespoon Balsamic vinegar, 1 tablespoon 21g honey, 1 tablespoon 20g molasses, ¼ teaspoon all spice, ½ cup of water
Cover the baking dish with aluminum foil and bake for 45 minutes to an hour until potatoes are soft.
Whisk the cornstarch with remaining ¼ cup of water. When finished, remove the ham, potatoes and carrots from the baking dish. Place it over medium heat, add the cornstarch mixture and continue to stir while bringing it to a boil allowing the sauce to thicken to a glaze.
½ tablespoon corn starch
Top the ham with a bit of the glaze and serve with a side of potatoes and carrots.