|Orange juice||3⁄4 Cup (12 tbs)|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Prepared mustard||2 Tablespoon|
|Ground cloves||1⁄4 Teaspoon|
|Fully cooked ham half||6 Pound|
Combine first 5 ingredients in a small bowl, stirring well.
Place ham in a shallow baking pan; prick thoroughly with a fork.
Pour orange juice mixture over ham; marinate 2 hours in refrigerator, turning ham occasionally.
Place ham, fat side up, in baking pan along with marinade; insert meat thermometer, making sure it does not touch fat or bone.
Bake, uncovered, at 325Â° for 1 1/2 to 2 hours or until meat thermometer registers 140Â°, basting every 30 minutes with marinade.
Remove ham from baking pan; reserve 1 cup marinade.
Combine cornstarch and water in a small saucepan, mixing well.
Add the reserved marinade, and bring to a boil.
Boil 1 minute, and remove from heat.
Serve sauce with sliced ham.