Apricot-Glazed Smoked Ham

• 1 (8 -10 lb) bone-in smoked ham (preferably shank end of ready-to-cook ham half)
• whole cloves
• 3 cups water
• Glaze
• 1 (12 ounce) jar apricot preserves (1 cup)
• 1/4 cup light brown sugar
• 2 tablespoons stone ground dijon mustard
• 1 tablespoon cider vinegar

1. Position oven rack in bottom third of oven; heat to 3250 degrees; you'll need a shallow roasting pan.
2. Cut off thick rind on ham to expose the fat layer underneath, leaving about 5 inches of the rind intact covering the narrow shank end.
3. Using sharp knife, score fat in diamond pattern.
4. Press 1 clove into center of each diamond.
5. Place ham in roasting pan; pour water in pan.
6. Cover loosely with heavy-duty foil.
7. Roast ham 1 1/2 hours.
8. Meanwhile, mix glaze ingredients.
9. Remove ham from oven; brush with one-third of glaze.
10. Continue to bake, uncovered 1 hour, brushing with remaining glaze every 20 minutes, or until internal temperature registers 160 degrees F on an instant-read thermometer.
11. Let ham rest 20 minutes.
12. Transfer to platter.
13. Serve ham hot, warm or at room temperature.
14. Plan ahead: Let ham come to room temperature, covered about 2 hours before baking.
15. This will serve 8, with leftovers.

ham, cloves, water, apricot preserves, light brown sugar, stone ground, cider vinegar

Taken from www.food.com/recipe/apricot-glazed-smoked-ham-289820 (may not work)