Stir the sugar, walnut syrup, honey and mustard inside a bowl before the sugar dissolves.
Preheat oven to 170ºC. Line a sizable baking dish with 2 layers of non-stick baking paper. Place a stove shelf within the cheapest position. Remove other shelves. Make use of a sharp knife to chop round the shank from the pork, about 10cm in the finish. Operate a knife underneath the rind around fringe of pork. Lightly lift the rind off in 1 piece by running your fingers between your rind and also the fat. Score body fat inside a gemstone pattern, about 5mm deep. Stud the centres from the diamonds with cloves. Transfer to prepared dish.
Brush one-third from the glaze within the pork. Bake, brushing with glaze every 25 minutes, for one hour half an hour.
Storage tip: To keep leftover pork around the bone, reserve the rind in step two. Visit world wide web.australiangoodtaste.com.au/christmas for storing instructions. Swap it: For any different flavour, create a cranberry orange glaze. Stir 2 x 275g jars Woolworths Select Cranberry Sauce, 125ml (1/2 cup) fresh orange juice and 125ml (1/2 cup) port inside a saucepan over low heat until combined. Strain via a fine sieve right into a jug. Brush within the pork in step three.
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