Dijon Marmalade Glazed Ham

Ingredients

• 1 (8 lb.) bone-in baked ham
• 30 whole cloves
  { I didn't use whole cloves, I sprinkled the ham with a bit of clove powder after scoring }
• 1 (12 oz.) jar orange marmalade
  { I used a French marmalade that had NO high fructose corn syrup. I found it to be not quite sweet enough, so I added 1/4 cup sugar and 2 T. agave }
• 1/4 cup Dijon mustard

Preparation

• Preheat oven to 350°F. Line a large baking pan with heavy-duty aluminum foil. Place ham cut side down in center of pan.
• Trim any rind or excess fat from ham with a sharp knife. Score outside of ham with a sharp knife in a decorative diamond pattern (as shown) and insert a whole clove into each diamond point. Cover pan and ham with more heavy-duty aluminum foil. Bake ham for 1 1/2 hours.
• Make glaze: Melt orange marmalade in small saucepan over medium heat, stirring occasionally. Whisk in Dijon mustard and 2 Tbsp. water. Bring mixture to a boil and cook for about 10 minutes, until glaze thickens. Set glaze aside.
• Remove ham from oven and raise oven temperature to 425°F. Remove aluminum foil covering ham and brush warm glaze all over ham. Return ham to oven and bake uncovered until glaze caramelizes, about 30 minutes. { I put most of the glaze on first, but reserved some and added it after about 15 minutes of cooking without foil } Remove ham from oven, tent loosely with aluminum foil to keep warm, and let stand for about 30 minutes before serving.

adapted from myrecipes.com