Combine the orange marmalade, orange juice, brown sugar, BBQ rub and smoked salt in a large bowl, whisking till a smooth consistency.
Preheat your BBQ to a 2-zone cooking method on medium heat. If using a smoker, put flavoured wood in at this point to allow it to ignite and be ready to cook.
Cut the skin around the ham hock leaving about 3-4 centimetres at the end as this will be used to handle and move the ham.
Carefully cut the ski from the hock to the end without piercing through the fat.
Put your fingers between the skin and the fat layer and carefully remove the skin from the ham – discard or use it for stocks/soups in the future.
Score the fat layer in a checker or diamond pattern carefully without piercing through the meat layer. At this point, you can remove cloves if desired.
Using a pastry brush or BBQ brush, glaze the ham with the orange marmalade mixture.
Place the ham on a wire rack about a pan or oven dish that is filled halfway with water.
Place your BBQ away from the heat source and close the lid.
Maintain medium heat and glaze with the mixture every 15-20 minutes.
Once the ham reaches an internal temperature of 60c remove it from the heat.
If cloves were added, remove these and discard them.
Glaze one last time, let sit for 5 minutes and then slice to serve.