Mix cornstarch with a little cold water to dissolve.

Place all ingredients except for ham in a blender and blend smooth, in a small saucepan over medium heat bring to a boil them simmer till thickened.

Line crockpot insert (or make one with aluminum foil or collapsible strainer) with potatoes; pour chicken broth atop.

Place ham, cut end down, in crock and score skin. Insert cloves.

Brush glaze over ham and bake on LOW at least 6 hours or until internal temperature reads 140F.

Baste half way through baking, if desired.

For Potatoes:

After lifting chicken from the pot, place potatoes in mixing bowl of stand mixer.

Coarsely mash the potatoes and mix well.

Whip in the butter and cream.

Season with the salt and black pepper and serve.