I am fully committed to butchers for hams. I personally don't like coles/woolies ones. (And I am someone who will buy home brand of virtually everything!). I am the "ham person" for both my and DHs family. We always serve ours cold (having glazed/baked it a day or two before. Glazing/baking is a must in my opinion.

Your cranberry glaze sounds yumo! I always put whole cloves stuck into mine. I like to do a brown sugar, mustard, orange glaze.