Instructions: Trim tough outer skin and excess fat from ham. Put ham in a large roasting pan and score, making crosshatch incisions all over it with a sharp knife. Roast for 2 hours. Remove ham from oven.

To make glaze: Combine orange marmalade, mustard and brown sugar in a medium bowl.

Stud ham with cloves, inserting one at the intersection of each crosshatch, then brush entire surface of ham generously with glaze and return to oven.

Cook ham 1 more hour, brushing with glaze at least three times. Turn heat up to 350 degrees and cook 30 minutes more. Carve and serve warm or at room temperature.

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