Baked Ham with Maple and Mustard Glaze

Ham was always the centerpiece of our Easter meal; it's quick to prepare and easily serves a crowd. A simple maple-mustard glaze delivers the sweetness of traditional pineapple rings and maraschino cherries, but adds a layer of spice.

1 (7-8 lb) cooked, bone-in (3.5 kg)
20-30 whole cloves
¼ cup dark brown sugar
¼ cup pure maple syrup
2 Tbsp. mustard

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3).

Cut off the tough, leather-like skin from ham (if it has it; some hams will not), and score the fat in a crosshatch pattern. Stud ham all over with cloves, put in a large roasting pan, and loosely tent with foil.

Bake until a thermometer inserted in center of thickest part (not touching the bone) registers 135°F (58°C), about 20 minutes per lb. or 2-2½ hours total, basting occasionally with any accumulated juices.

While ham is baking, make the glaze: In a medium bowl, combine brown sugar, maple syrup, and mustard. Whisk until smooth.

When ham has about 40 minutes left to bake (internal temperature will be 120°F-125°F or 49°C-52°C), brush generously on all sides with glaze.
Continue baking until ham reaches 135°F (58°C) and glaze is well browned.

Cook's Note: You can heat the ham ahead, then keep it warm in a low oven. Save the bone for split-pea soup.