Honey Baked Ham
|Fully cooked smoked whole ham with bone||16 Pound, trimmed (1 Piece)|
|Whole cloves||3 Tablespoon|
|Firmly packed light brown sugar||1 1⁄2 Cup (24 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Orange juice||2 Tablespoon|
|Orange marmalade||2 Tablespoon|
|Dijon mustard with seeds||1 Tablespoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1 Teaspoon|
1. Preheat the oven to 325°F. Place the ham, fat side up, on a rack in a large roasting pan. Using a small sharp knife, score the fat into diamonds and stud with the cloves. Pour 1 inch of hot water into the pan and bake, uncovered, 1/4 hours for a 12-pound ham, 2/4 hours for a 16-pound ham.
2. While the ham is baking, mix the remaining ingredients in a small bowl until smooth. Remove the ham from the oven and with a sharp pointed knife, carefully remove the tough skin from the shank end. Using a spatula, spread the glaze over the ham. Continue baking 30 minutes longer or until the outside is browned and glazed.
3. Transfer to a warm platter, remove the cloves, and let stand for 15 minutes before slicing. If you wish, surround with Sweet Potato Puffs in orange cups, steamed baby carrots, and cherry tomatoes; serve Beth's Buttermilk Biscuits too.