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I'll bring the ham. I love ham! Canadian Thanksgiving is October 9th.

1 smoked ham
Glaze
Whole cloves

Have ham warmed to room temperature and bake according to directions given by packer, or as follows. For baking, allow 15 minutes per pound for hams 12 pounds or over; allow 18 minutes per pound for hams under 12 pounds; allow 22 minutes per pound for half hams; or bake to an internal temperature of 150 F., being sure bulb of thermometer is inserted into center of thickest part of meat and does not touch the bone. Bake in slow oven (325F) until within 45 minutes of total baking time. Make a series of shallow cuts across fat to cut into squares or diamonds, spread with desired glaze and insert 1 clove into each square of fat. Bake uncovered in 325F oven for remaining 45 minutes.

GLAZES:

One cup brown sugar, juice and grated rind of 1 orange.

One cup brown or white sugar and 1/2 cup maraschino cherry juice, cider or sweet pickle juice from pickled fruit.

One cup honey.

One cup brown sugar, 1 Tbsp mustard.

One cup puréed apricots, rhubarb or applesauce.

3/4 cup pineapple juice, 3/4 cup strained honey and 1/2 teaspoon mustard cooked until thick

1/2 cup maple syrup, 1/2 cup cider or apple juice and 2 Tbsp mustard.

1/2 cup orange marmalade.

Cook 1/2 pound fresh cranberries with 1 cup maple syrup until skins pop open. Press mixture through sieve and spread over ham.