16-24 Pound Bone-in Ham
| 18 Ounce Jar Orange Marmalade |
| 1 Cup Brown Sugar |
| 1/3-1/2 Cup Prepared Mustard |
| 1 1/2 Tsp. Ground Cloves |
Remove all netting and paper and put ham in large pan. Cover at least 3/4 of the ham with water and bring to a boil. Let the ham simmer for 2-3 hours. Turn ham occasionally to get all sides. Keep it floating to avoid burning the bottom. When completely boiled remove liquid. The liquid may be reserved for bean or soup dishes. Bake boiled ham at 325°, adjusting bake time according to ham poundage. (15 minuter per pound) or internal temperature of 145°. While ham is baking combine the rest of the ingredients in a sauce pan. Mix and warm until bubbly. Start with the 1/3 cup of mustard and then adjust according to your taste preferences. Begin glazing the ham in the last hour of its cooking time. When ham is fully cooked remove it from oven. Ham will continue to cook and reach 150°. Slice and serve. You may warm ham and glaze the next day for serving also. Extra glaze will be good in Boston Baked Beans.