- Preheat oven to 200C.
- Combine cider, sugar and cherry jam in a saucepan; bring to the boil. Simmer rapidly for 10-15 minutes or until the glaze is syrupy; remove from heat and stir in mustard. Allow to cool.
- Meanwhile, run thumb under rind to separate from fat. Peel back, sliding fingers under rind to remove while keeping the fat in place.
- Using a sharp knife, score the fat diagonally at 3cm intervals to form a diamond pattern. Be careful not to score the fat too deeply or it may slide off during cooking and give an uneven finish.
- Push one whole clove into the centre of each diamond. The cloves help hold the fat layer in place. Bake, basting twice with the cherry mixture for 20-30 minutes, until caramelised. Serve warm or at room temperature.