With a sharp knife, remove any skin from the ham (if any) but leave the fat. Place in a roasting tin on a rack.
In a bowl, combine five spice, sugar, mustard, salt, pepper and cloves. Rub the mixture all over the ham, pressing it in so it sticks.
Roast ham 4-5 hours, about 45 minutes per kilo. It's best if you can check with a meat thermometer, it should be 71 degrees C internally when you take it out.
When the roast is done, transfer to a warm platter and let rest 20 minutes.
Remove rack from the roasting tin and strain out the drippings into a small bowl. Skim the fat and return the drippings to the roasting tin. Place on a burner and add the cider. Boil, stirring, about 7 minutes. Strain into a gravy boat.