1 ready to cook bone in smoked ham half (8 to 10 lb.) preferably shank end
Whole cloves
3 cups water
GLAZE:
1 jar (12-oz.) apricot preserves
1/4 cup light brown sugar
2 Tbsp. stone ground mustard
1 Tbsp. cider vinegar
Preheat the oven to 325 degrees.
Cut off thick rind on ham to expose the fat layer underneath, leaving about 5" of the rind intact covering the narrow shank end. Using sharp knife, score fat in diamond. Place 1 clove into center of each diamond. Place ham in roasting pan, pour water in pan. Cover loosely with heavy duty foil, . Roast 1-1/2 hours.
Meanwhile mix glaze ingredients. Remove ham from oven, brush with one third of the glaze.
Continue to bake uncovered 1 hour, brushing with remaining glaze every 20 minutes.
Let ham rest 20 minutes. Transfer to platter. Serve ham hot or at room temperature.
Serves 8 with leftovers.