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1
Remove the ham from the refrigerator and bring to room temperature, about 30 minutes.
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2
Preheat the oven to 325 degrees F. Trim off any skin from the ham.
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3
Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat.
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4
Insert the cloves into the ham (if using), placing them at the intersections of the cuts.
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5
Put the ham, flat-side down, on a rack in a roasting pan.
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6
Pour 1/4 inch water into the bottom of the pan.
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7
Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours, 30 minutes (about 15 minutes per pound).
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8
Increase the oven temperature to 425 degrees F. Pour half of the glaze (see below for glazes) over the ham and brush to coat.
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9
If the water in the bottom of the pan has evaporated, add more.
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10
Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze, until glossy and well browned, about 45 more minutes.
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11
Ham Glazes:
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12
Apple-Maple Glaze
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13
Mustard-Orange Glaze
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14
Hoisin-Spice Glaze
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15
Pineapple-Apricot Glaze
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16
Photograph by Tina Rupp
