Am baking a 9 lb. ham this weekend according to a recent recipe (follows) from Saveur magazine:

Preheat oven to 300. Trim tough outer skin and excess fat from a 15 lb. smoked ham on the bone. (I'm going to adjust the recipe appropriately when I bake it!).

Place ham, meat side down, in a large roasting pan and score, making crosshatch incisions with a sharp knife. Roast for 2 hrs. Remove from oven and increase heat to 350.

For glaze, combine 1 1/2 cups orange marmalade, 1 c. dijon mustard, and 1 1/2 cups brown sugar in a bowl. Stud ham with about 1 Tbsp. whole cloves, then brush with glaze and return to oven. Cook ham another 1 1/2 hrs., brushing with glaze at least 3 times. Transfer to a cutting board or platter and allow to rest for about 30 mins. Carve and serve warm or at room temp.

I plan to serve this at a buffet with rolls for sandwiches.An idea for leftovers, of course, is to use the ham in omelettes or scrambled eggs.