This is such a classic dish and the leftovers are wonderful. We always end up buying a ham or turkey after the holidays, because they tend to go on sale then.
- 1 6-10 pound bone-in ham
- roughly 20 whole cloves
- 1/3 cup honey
- 1/3 cup Dijon mustard
- 1 tbsp sweet brown mustard
- 1 tsp horseradish
Preheat to 325°F. Line large roasting pan with foil. Trim off skin and all but about a 1/4 inch fat. Place ham, fat side up, in prepared pan. We used a roasting pan with a rack to keep the ham from sticking to the foil. Roast until thermometer at bone registers 130°F to 135°F. This will take about 10 minutes per pound.
Remove ham from oven; increase temperature to 425°F. Lightly score fat on ham in diamond pattern. Rub glaze thickly over top and sides of ham. Put a clove in each point of the diamonds, or most of them along the top. Return ham to oven and roast until glaze is deep brown and bubbling, about 25 minutes. Let ham rest about least 20 minutes.