Instructions: Remove skin from ham, and trim fat to 1/4-inch thickness; make shallow cuts in fat in a diamond pattern. Push clove stems into ham in a decorative pattern; place ham in a lightly greased 13- x 9-inch pan. Stir together brown sugar, Creole mustard, and bourbon; pour evenly over ham.

Bake on lower oven rack at 350 for 2 1/2 hours, basting with pan juices every 15 to 20 minutes. Remove ham, reserving drippings in pan if a sauce is desired. Stir coffee into drippings, stirring to loosen browned bits from bottom of pan - this to make the traditional Southern Red Eye Gravy.

Transfer mixture to a small saucepan, and cook 5 to 7 minutes or until thoroughly heated.

Yield: 12 servings.

Notes: This ham is wonderful served warm or cold. Use leftovers for summer suppers or sandwiches.

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