Glazed Ham

Remove plastic cap off the bone if there is one.

Trim fat and skin off, leaving no more than 1/4 inch layer of fat.

Cut a cross hatch pattern, cutting 1/4 to 1/2 inch deep. Cut in one direction first, then the other.

Insert whole cloves in intersections of cross hatch pattern.

Place ham in a roasting pan or a 9 by 13 pan.

Pour 1 cup apple cider over ham.

Cover tightly with foil. Bake at 325 degrees for 2 hours.

While ham bakes, make glaze.

Put all glaze ingredients in a pot and bring to a boil.

Turn heat down and simmer for 30 to 60 minutes.

Let cool slightly.

Remove ham from oven and pour glaze over ham, using a pastry brush to cover it well. (You shouldn't need all the glaze - I like to leave some on the side and some people like to have extra at the table.)

Continue until the ham is well coated.

Press the brown sugar into the ham, coating well.

Now, turn the the heat up to 400 degrees and put the ham in uncovered.

Bake for about 30 to 40 minutes more, check halfway through and baste with more spice glaze if needed.

Let ham rest for 15 to 30 minutes, loosely tented with foil.

To carve, I like to cut the long sides off, at the side of the bone, then the 2 shorter sides.

Lay cut side down on cutting board and slice.

I freeze the leftovers and use in soups and stews, or we grill the slices and put on burgers, or for breakfast with biscuits, etc.

(I also freeze the bone with some meat left on it and use it for making soup.)