Pre-heat the oven to 180 °C (350 °F).
Place the ham, potatoes and carrots in a baking dish.
In a saucepan, melt the butter over medium heat and sauté the onion and garlic for 2 to 3 minutes.
Add the beer, chicken stock, maple syrup, mustard, cloves, thyme, coriander seeds, cinnamon and bay leaf. Add pepper, then bring to a boil.
Pour the mixture into the baking pan. Cover and cook in the oven for 2 hours 30 minutes, basting the ham with the cooking juices every 30 minutes.
Remove the baking dish from the oven. Remove the ham and vegetables and keep warm.
Transfer the cooking juices to a saucepan. Bring to a boil, then simmer for 20 to 30 minutes over medium heat until a thick and syrupy texture is obtained.
Return the ham and vegetables to the baking dish and spoon the sauce over.
Slice the ham and serve with the vegetables.
