Baked Ham a la Monte

• 10 -15 lbs inexpensive bone-in ham
• 1 12 cups orange marmalade
• 1 cup Dijon mustard
• 1 cup firmly packed brown sugar
• 12 cup sherry wine
• 1 12 tablespoons whole cloves

1. Here's the trick- cut as much of the fat and tough outer skin off the ham as you possibly can and throw it out.
2. Who needs more fat anyway?
3. Put ham in a large roasting pan and score it checkerboard style all over, going about 1/2 inch deep with squares about an inch apart.
4. Roast for 2 hours at 300 degrees.
5. Meanwhile, put the marmalade, mustard, brown sugar and sherry in a pan and bring to a boil, stirring so it doesn't burn.
6. Reduce heat, continuing to stir until it is somewhat thicker.
7. Remove from heat.
8. After the ham has cooked for 2 hours, remove it from the oven and insert cloves at each intersection of the crosshatching.
9. Brush the ham generously with the glaze.
10. Increase oven temperature to 350 degrees and cook ham for another hour or so, basting with glaze at least 3 more times.
11. Transfer to cutting board and let sit for 30 minutes before you carve.

orange marmalade, mustard, brown sugar, sherry wine, whole cloves

Taken from www.food.com/recipe/baked-ham-a-la-monte-62150 (may not work)