Ingredients

One 15-pound smoked (partially cooked), bone-in ham
1 1/2 cups orange marmalade
1 cup Dijon mustard
1 1/2 cups firmly packed brown sugar
1 tablespoon whole cloves

Directions

Trim tough outer skin and excess fat from the ham. Place ham, meat side down, in a large roasting pan and score, making crosshatch incisions with a sharp knife. Insert meat thermometer into center of ham, being careful to not hit the bone.

Roast at 300 F for 2 hours. Remove ham from oven and increase heat to 350 F.

For glaze, combine orange marmalade, Dijon mustard and brown sugar in a medium bowl.

Stud ham with cloves, sticking 1 clove at the intersection of each crosshatch, then brush with glaze, and return to oven.

Cook ham about another 1 1/2 hours, or until thermometer reaches 160 F, brushing with glaze at least 3 times.

Transfer to a cutting board or platter and allow to rest for about 30 minutes. Carve and serve warm or at room temperature. Serves about 30.