1-15 pound smoked ham, on the bone
1-1/2 cups orange marmalade
1 cup dijon mustard
1-1/2 cups firmly packed brown sugar
1 tablespoon whole cloves
Preheat oven to 300 degrees. Trim tough outer skin and excess fat from ham. Put ham in a large roasting pan and score, making crosshatch incisions all over it with a sharp knife. Roast for 2 hours. Remove ham from oven and increase heat to 350 degrees. Combine orange marmalade, mustard and brown sugar in a medium bowl. Stud ham with cloves, inserting one at the intersection of each crosshatch. Then brush entire surface of ham generously with glaze and return to oven. Cook ham another 1-1/2 hours, brushing with glaze at least 3 times. Transfer to a cutting board or platter and allow to rest for about 30 minutes.