Active preparation 20 minutes, baking time 3 hours 15 minutes.
1 12 lb. smoked ham, bone in
8 oz. orange juice
8 oz. light beer
½ cup honey
10 tbsp. dark brown sugar
1 tbsp. powdered hot mustard
1. Preheat oven to 325 degrees.
2. Score the fat by making shallow slices 1 inch apart and repeating the process at a 90 degree angle, so that you wind up with 1 inch squares of exposed fat. If the fat is not sufficiently exposed, carefully slice off the skin back to the shank end along the top of the ham before scoring.
3. Place, a clove securely into each square of fat.
4. Place the ham on a rack in a roasting pan; add two cups of water to the pan.
5. Place the pan in the oven and bake for 2 hours at 325 degrees.
6. In the meantime, prepare the glaze: heat 8 oz. of orange juice in a two quart pot.
7. In a separate one quart pot empty a can beer and bring to a boil for 10 minutes. When done, add 8 oz. of the beer to the orange juice and stir well.
8. Separately and slowly mix in the honey, brown sugar and powdered mustard.
9. Remove from the heat until ready to baste the ham.
10. After 2 hours of baking pour the glaze over the ham and baste every 15 minutes for another hour.
11. Raise the temperature to 450 degrees and baste the ham one last time.
12. When ham is ready, remove the rack and ham from the pan and cover with aluminum foil to keep warm; place the pan on the stove top and heat on high to thicken the liquid to be used as gravy for the ham.