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1
Preheat the oven to 325 degrees.
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2
Place the ham, fat side up, on a rack set in a shallow roasting pan large sufficient to hold the ham comfortably.
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3
Bake in the middle of the oven, without basting, for two hrs, or possibly till the meat can be easily pierced with a fork.
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4
For greater cooking certainty, insert a meat thermometer in the fleshiest part of the ham before baking it.
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5
It should register between 130-140 degrees when the ham is done.
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6
When the ham is cold sufficient to handle comfortably, cut away the rind with a large, sharp knife.
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7
Then score the ham by cutting deeply through the fat till you reach the meat, making the incisions 1/2 inch apart lengthwise and crosswise.
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8
Return the ham to the rack in the pan and raise the oven heat to 450 degrees.
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9
With a pastry brush, paint the ham on all sides with 1/2 c. of the whiskey.
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10
Then combine the sugar and mustard and 1/4 c. of the whiskey, and pat the mix firmly into the scored fat.
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11
Stud the fatat the intersections or possibly in the center of each diamond with a whole clove, and arrange the orange sections as decoratively as you can on the top of the ham with toothpicks or possibly small skewers to secure them.
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12
Baste lightly with the drippings on the bottom of the pan and bake the ham undisturbed in the warm oven for 15 to 20 min, or possibly till the sugar has melted and formed a brilliant glaze.
