Apricot-Glazed Smoked Ham - cooking recipe

Ingredients

1 (8 -10 lb) bone-in smoked ham (preferably shank end of ready-to-cook ham half)
whole cloves
3 cups water
Glaze
1 (12 ounce) jar apricot preserves (1 cup)
1/4 cup light brown sugar
2 tablespoons stone ground dijon mustard
1 tablespoon cider vinegar

Preparation

Position oven rack in bottom third of oven; heat to 3250 degrees; you'll need a shallow roasting pan.
Cut off thick rind on ham to expose the fat layer underneath, leaving about 5 inches of the rind intact covering the narrow shank end.
Using sharp knife, score fat in diamond pattern.
Press 1 clove into center of each diamond.
Place ham in roasting pan; pour water in pan.
Cover loosely with heavy-duty foil.
Roast ham 1 1/2 hours.
Meanwhile, mix glaze ingredients.
Remove ham from oven; brush with one-third of glaze.
Continue to bake, uncovered 1 hour, brushing with remaining glaze every 20 minutes, or until internal temperature registers 160 degrees F on an instant-read thermometer.
Let ham rest 20 minutes.
Transfer to platter.
Serve ham hot, warm or at room temperature.
Plan ahead: Let ham come to room temperature, covered about 2 hours before baking.
This will serve 8, with leftovers.