• 10 lb (5 kg) fully (or partially) cooked bone-in smoked ham
• whole cloves, if desired
• 1 cup (250 mL) brown sugar
• 2/3 cup (150 mL) orange juice
• 1/3 cup (75 mL) honey
• 2 tbsp (30 mL) Dijon mustard
• 2 tsp (10 mL) grated orange zest
1. Preheat the oven to 325 degrees F (160 degrees C).
2. If the ham has thick skin, slice off the top layer, leaving about 1/4-inch (.5 cm) of fat on the meat. Place fat-side-up on a rack in a roasting pan. With a sharp knife, score the fat in a criss-cross pattern and poke a whole clove into each square, if desired. Pour water into the roasting pan to 1/4-inch (.5 cm) deep. The water should not touch the ham — if the rack is too low, just add enough water to cover the bottom of the pan. Place in the oven and roast, uncovered, for 20 minutes per pound or approximately 3-1/2 hours.
3. While the ham is roasting, make the glaze. In a small saucepan, stir together the brown sugar, orange juice, honey, mustard and orange zest. Bring to a boil over medium heat and cook, stirring, for about five minutes. Remove from heat.
4. About 45 minutes before the ham is finished roasting, brush with some of the glaze. Continue to baste with the glaze every 10 minutes until the ham is done. (A meat thermometer should read 135 degrees F or 57 degrees C when poked into the thickest part of the ham.) Remove from the oven and let rest for 10 minutes before slicing and serving.