GLAZED BAKED HAM

1 (6 to 8 lb.) fully cooked bone-in ham
whole cloves
1/4 cup honey
1/2 teaspoon dry ground mustard
1/4 teaspoon ground cloves

Preheat oven to 325 degrees.

Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover ham with aluminum foil.

Bake 13 to 17 minutes per pound or until thermometer reads 135 degrees; for 6-pound ham, 1 hour 18 minutes to 1 hour 42 minutes; for 7-lb. ham, 1 hour 31 minutes to 2 hours; for 8-lb. ham, 1 hour 44 minutes to 2 hours 16 minutes.

About 20 minutes before ham is done, remove from oven. Pour drippings from pan. Remove any skin from ham. Cut uniform diamond shapes on fat surface of ham. Insert cloves in each diamond. Mix honey, mustard and cloves; brush over ham.

Bake uncovered 20 minutes.

Cover ham loosely with aluminum foil tent and let stand about 10 minutes or until thermometer reads 140 degrees.

Note: A bone-in ham is easier to carve if you let the roast stand for 10 minutes, to let the juices settle down. If you like the convenience of a pre-sliced ham, ask your meat retailer to cut the ham, reassemble it and tie with cord. You can still use the same honey-mustard glaze.

Servings: 12-16
Source: Betty Crocker's Best Christmas Cookbook