- 8- to 9-lb. bone-in, fully cooked smoked ham
- 20 whole cloves
- 1/2 cup packed dark brown sugar
- 1/4 cup orange juice
- 2 tablespoons honey
- 1 tablespoon ground ginger
- 2 tablespoons Dijon mustard
Preheat oven to 350ºF. Using a sharp knife, score fat in a diamond pattern. Press a clove into center of each diamond. Transfer ham to a large roasting pan and pour in 1 cup water. Cover tightly with foil and bake for 1 hour.
Make glaze: In a bowl, whisk brown sugar, orange juice, honey, ginger and mustard until smooth. Remove foil from ham; brush with a third of glaze. Bake, uncovered, for 30 minutes. Brush with half of remaining glaze; bake 15 minutes longer, adding more water to pan if necessary to prevent scorching. Brush with remaining glaze. Bake, checking every 15 minutes, until an instant-read thermometer inserted into thickest part of ham registers 140ºF, about 30 minutes longer. Tent ham with foil if it is browning too quickly.
Remove ham from oven and let rest, loosely covered with foil, for at least 20 minutes. Serve warm, at room temperature or cold with assorted mustards.