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1
Score the ham about 1/2-inch deep with a sharp knife, making diamond patterns along the surface; set aside.
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2
Make the rub: Combine the brown sugar, salt, cinnamon, dry mustard, pepper, and cloves in a bowl.
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3
Rub the ham all over with the Dijon mustard, making sure to get into the scored cuts.
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4
Generously coat the ham with the rub, making sure some gets into the scored cuts and using up all the rub.
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5
Line a roasting pan with heavy-duty aluminum foil, leaving plenty of extra foil to seal up the ham with a second top layer of foil.
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6
Put the ham on the bottom layer of foil.
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7
Now put a layer of foil on top of the ham.
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8
Begin sealing the top to the bottom by crimping the two layers of foil together.
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9
Before you finally close up the seal, pour in 5 cups of water.
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10
Seal completely.
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11
Place the ham into a cold oven.
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12
Heat the oven to 500F.
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13
Once the oven temperature reaches 500F, bake the ham for 15 minutes.
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14
Turn off the oven and leave the ham inside for 3 hours.
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15
Do not open the oven door or you will let out the heat.
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16
Turn on the oven again and heat to 500F.
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17
When the oven reaches 500F, bake the ham for 10 minutes.
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18
Turn off the oven and let the ham remain in the oven for 8 hours or overnight.
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19
Again, do not open the oven door or you will let out the heat.
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20
Remove the ham from the oven.
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21
Slice the ham very thin, like prosciutto, using a very sharp knife and cutting against the grain.
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22
Melt 1 tablespoon unsalted butter in a small pan over medium heat.
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23
Stir in 2 ounces thinly sliced ham, and cook for several minutes, or until crisp.
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24
Transfer the ham to a plate.
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25
Stir 1/2 cup brewed strong coffee into the pan and cook, uncovered, for 10 minutes, or until the gravy is reduced by half.
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26
Return the ham to the gravy and simmer until very hot.
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27
Season with freshly ground black pepper.
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28
This will yield one serving.
