Well, I'll try most things once. I wanted a small ham to go with Thanksgiving Dinner, and for lunch later on. I baked a small smoked gammon joint as normal (Gas Mark 4, about an hour a kilo and an extra quarter of an hour). Take it out, skin it, score the fat, top it and put it back for another half hour. For the topping today, I dribbled it all over with Tia Maria, slapped some muscavado sugar onto the fat, and sprinkled that with ground cloves.
It smells great.