6-8 lb. fully cooked bone-in ham
1 C. brown sugar
2 T. whole grain mustard
Zest of half of 1 orange
1/4 C. fresh orange juice
2 tsp. fresh thyme or 1/2 tsp. dried
1/4 tsp. cayenne pepper
1/4 tsp. ground cloves
Arrange the oven rack to its lowest position and heat oven to 320°. Score the ham in a diamond pattern. Place the ham flat side down on a rack set in a roasting pan and loosely cover with tin foil. Place in the oven for 2 hours.
Meanwhile make the glaze by adding remaining ingredients to a small pot set over medium heat. Cook until the brown sugar dissolves and then lower the heat to medium-low and cook for 5 minutes. Remove from the heat and set aside.
After two hours, remove the ham from the oven. Use a basting or pastry brush to paint the brown sugar glaze all over the ham, making sure to get in-between the diamond patterns. Place the ham back in the oven, uncovered, for 20 minutes. Repeat this process and bake for another 20 minutes.
The ham is heated through when the internal temperature of the ham reaches 140°. The glaze will form a crust on the ham. Remove ham from oven and serve. Serves 8.