Preheat oven to 350°F. Remove the rind and excess fat. Place ham in a baking pan on baking rack. Add water and 1 cup of the pineapple juice. Cover with foil and bake for an hour.
Combine ¼ cup of the pineapple juice with the golden syrup, sugar and mustard. Set aside.
Remove the baking pan from oven and drain the pan juices and reserve.
Using a sharp knife, score across the fat making a diamond pattern.
Spread half of the pineapple syrup mixture over the ham and return to the oven for 15 minutes.
Remove from oven, brush with glaze and press a clove into each diamond.
Bake uncovered for another hour, or until the internal temperature of the ham registers 150°F, basting with glaze every 15 minutes.
For the sauce: To the pan juices, add the remaining pineapple juice, remaining syrup mixture and sorrel jam. Heat until warmed through and just thickened.
Garnish ham with pineapple slices and fresh sorrel and serve with pineapple sorrel sauce.
