Servings: 1
10 12 lb. ready-to-eat bone in
ham 3 TB Dijon mustard
1 c brown sugar
1/2 c honey
1 ts cinnamon
1 1/2 c apple juice
Remove the layer of skin from ham, leaving a thin layer of fat to keep the meat juicy while baking. Score the surface of the ham in a diamond pattern, without cutting into the meat. Place a whole clove in the center of half the diamonds. Place ham in roasting pan and brush top with mustard. Combine sugar, honey and cinnamon; heat over medium temperature, about 2 minutes until mixture will pour, but not thin. Spread over ham. Pour apple juice in bottom of roasting and bake at 325 degrees for 1 1/2 hours. Baste every half hour using juices in the pan.