Baked Ham a la Monte

We have a ham-hating daughter (not HeatherFeather, another daughter), who begs me to make this ham for every occasion. When I lost my original recipe, I found this one all over the Internet with its original title, "Monte's Ham." I've changed it slightly, but you'll love the results. It serves a great many people cheaply, and I always get rave reviews with requests for the recipe.

• Ready In: 3 hrs 30 mins
• Serves: 10-15

Ingredients

• 10 -15  lbs  inexpensive bone-in ham
• 1 1⁄2 cups orange marmalade
• 1  cup Dijon mustard
• 1  cup  firmly packed brown sugar
• 1⁄2 cup sherry wine
• 1 1⁄2 tablespoons whole cloves

Directions

1. Here's the trick- cut as much of the fat and tough outer skin off the ham as you possibly can and throw it out.
2. Who needs more fat anyway?
3. Put ham in a large roasting pan and score it checkerboard style all over, going about 1/2 inch deep with squares about an inch apart.
4. Roast for 2 hours at 300 degrees.
5. Meanwhile, put the marmalade, mustard, brown sugar and sherry in a pan and bring to a boil, stirring so it doesn't burn.
6. Reduce heat, continuing to stir until it is somewhat thicker.
7. Remove from heat.
8. After the ham has cooked for 2 hours, remove it from the oven and insert cloves at each intersection of the crosshatching.
9. Brush the ham generously with the glaze.
10. Increase oven temperature to 350 degrees and cook ham for another hour or so, basting with glaze at least 3 more times.
11. Transfer to cutting board and let sit for 30 minutes before you carve.