Preheat the oven to 190c.
Place the apricots, marmalade, orange juice and zest into a food processor and blend until smooth. Add the apricot mixture to the brown sugar, salt and cinnamon in a small pot and cook over a moderate heat until the sugar dissolves and the mixture starts to boil. Let it boil for 4 minutes then remove it from the heat and set it aside.
Using a sharp knife cut around the bone at the base of ham. Gently run the knife along the edge of the skin just enough for you to get your fingers under the skin. Trying not to lift up too much fat, run your fingers under the skin lifting it up as you go, eventually loosening and peeling away the skin leaving behind the fat. Discard the skin and neatly trim up the fat. Using the same sharp knife gently score a shallow diamond pattern in the fat going down only 5mm and being careful not to cut too deeply into the fat or the ham meat.
Pierce each diamond with a whole clove and place the ham on to a wire rack in a large baking tray. Pour in the ginger beer and bake the ham for 30 – 40 minutes basting the ham heavily with the apricot orange glaze every 10 – 15 minutes until golden. Carefully remove the ham from the oven and onto a serving tray. Combine the juices from the ham with the remaining glaze and simmer on the stove for 5 minutes until thickened, serve the warm sauce with the sliced ham.