This is another great recipe we have tested. Try it for your next holiday feast, and tell us what you think.
1. Position a rack in the center of the oven and preheat the oven to 300 degrees F. Trim the tough outer skin and some of the excess fat from the ham. Place the ham meat-side down, in a large roasting pan and score the surface. Score the surface by making crosshatch incisions with a sharp knife. Roast for 1.5 hours.
2. Remove the ham from the oven and increase the heat to 350 degrees F. For the glaze, combine the peach jelly, brown sugar and dijon mustard in a bowl. Stud the exterior of the ham with the whole cloves (stick one clove in each intersection of the crosshatch), then brush the ham with the glaze and return to the oven.
3. Cook the ham for another hour, brushing it with glaze at least three times. Transfer to a cutting board to rest for 20 minutes. Carve and serve warm or at room temperature.
If you use a different size ham, follow the cooking times and temperatures for your ham. Take note of the size ham that you chose, and trim the ham accordingly if needed. Us a sharp knife to slice a criss-cross pattern about a 1/4 inch deep into the "fat cap". This side is facing upward while cooking and this is where you want to put your glaze and cloves.