1 7-9 pound fully cooked smoked ham (shank, with bone)
Preheat oven to 325 degrees. Use a large shrp knife and cut fatty surface of ham in a diamond pattern about 1/8"-1/4" deep. Insert whole cloves in each diamond, using as many as desired. Pace the ham in a large roasing pan (at least 13x9x2). In a small bowl, combine apricot preserves, mustard, ground cloves and ginger; spread all over ham. Pour about 1 cup of water into the bottom of the pan. Bake about 25 minutes per pound or until internal temperature reaches 140 degrees on an instant-read thermometer.
Remove ham from the pan to a platter; tent with foil and let rest at least 30 minutes. Using a sharp carving knife, carefully cut and remove and discard the fatty layer from the ham. Cut away and discard any burned portion from the lean edges. Slice and serve warm.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved