Monte's Ham

• 1 15-pound smoked ham, on the bone
• 1 1/2 cups orange marmalade
• 1 cup Dijon mustard
• 1 1/2 cups firmly packed brown sugar
• 1 rounded tablespoon whole cloves

1. Heat oven to 300 degrees.
2. Cut off the ham's tough outer skin and excess fat, and discard.
3. Put ham in a large roasting pan.
4. With a long, sharp knife score it, making crosshatch incisions all over the ham about 1/2 inch deep and 1 inch apart.
5. Roast the ham on the lower middle level of the oven for two hours.
6. Remove it from oven, and increase heat to 350 degrees.
7. For the glaze, stir together the orange marmalade, mustard and brown sugar in a medium-size bowl.
8. Stud ham with cloves, inserting one at the intersection of each crosshatch.
9. Brush entire surface of ham generously with glaze, and return to the oven.
10. Reserve some of the glaze.
11. Cook ham 1 1/2 hours more, brushing with glaze at least three times.
12. Transfer ham to a cutting board or platter, and allow it to rest for about 30 minutes.
13. Carve and serve warm or at room temperature.

ham, orange marmalade, mustard, brown sugar, whole cloves

Taken from cooking.nytimes.com/recipes/5733 (may not work)