1 5-pound lean bone-in fully cooked ham
1/4 cup apple jelly
1 tablespoon dry or medium sherry
2 teaspoons Dijon mustard
1/8 teaspoon ground cinnamon
1/4 teaspoon ground cloves
To make glaze, place all of the glaze ingredients in a small pot and stir to mix well. Place the pot over medium heat and cook, stirring frequently, for a minute or two, or until jelly melts and mixture is smooth. Remove the pot from the heat and set aside.
If desired, score the top of ham in a diamond pattern, making cuts about 1/4-inch deep. If using a spiral-sliced ham, do not score. Coat a 9-by-13-inch pan or deep roaster with nonstick cooking spray, and place ham cut side down in the pan. Cover loosely with a foil tent and bake at 350 degrees for about 11/4 to 13/4 hours or until a thermometer inserted in the center of the ham (not touching the bone) registers just under 140 degrees.
Remove the foil and brush some of the glaze over the ham. Bake an additional 15 to 20 minutes, basting several times, or until the ham is nicely glazed and the thermometer registers at least 140 degrees.
Remove the ham from the oven, cover loosely with foil, and let sit for 10 minutes before slicing and serving.
Yield: 8 servings
Source: Light & Easy Holiday Cooking by Sandra Woodruff, R.D.
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