Place ham, fat-side-up, on rack in shallow roasting pan.
Insert meat thermometer so bulb reaches center of thickest part but does not rest in fat or on bone.
(Do not add water; do not cover.) Bake as directed in Timetable.
About 15 minutes before ham is done; remove from oven.
Pour drippings from pan.
If necessary, trim fat, leaving only thin layer on ham.
Score ham by cutting diamond shapes about Winch deep through fat.
If desired, insert whole clove in each diamond.
Spoon one of suggested glazes over ham; return to oven and bake 15 to 20 minutes more.