I found this recipe somewhere online in 2008 and prepared it for Easter. It was a big hit, so when I came down with a ham craving this weekend, I dug it out. Cloves were ridiculously expensive, so I omitted them entirely. Super yummy result. Pictures may be added later.
6-8 lb smoked, cured bone-in ham.
3/4 c brown sugar
1/4 c dijon mustard
2 tbs cider vinegar
If desired, score the ham with criss-cross hatches and stud with cloves.
Cook covered at 350 degrees for 1.5 hours. Meanwhile, whisk remaining ingredients together.
Remove cover and pour glaze over ham. Bake for another 20-30 minutes until ham is heated through.