1 9 to 10 lb. bone-in fully cooked ham
2 Tb. whole cloves (optional but cool)
1 ½ C. glaze
Take the ham out of the fridge and let it come to room temp, about ½ hour.
Preheat the oven to 325. Trim any large bits from the ham, then using a paring knife cut a cross-hatch pattern in the fat, being careful not to pierce the meat. Push the cloves in the intersections of the cuts, making a cute pattern on the ham.
Put the ham flat side down on a rack in a roasting pan. Put ½ in. of water in the bottom of the pan, then let it roast for about 2 ½ hours or until a thermometer reads 130 (about 15 minutes a pound).
Now bump up the oven to 425 and put half your glaze (see below) on the ham, brushing it all over. If the water in the pan has disappeared add a bit more. Put the ham back in and baste with the remaining glaze every ten minutes till it’s glossy and brown, about another 45 minutes total.
1 C. dark brown sugar
¾ C. Dijon mustard
Juice and zest of 1 large orange
Combine the ingredients in a small bowl. Brush over ham before baking and during the last 45 minutes of cooking.