One 7-9 pound bone-in ham, fully cooked
2 teaspoons dry mustard
1 tablespoon fruit juice, such as apple, cranberry, orange, or pomegranate
3/4 cup honey
10-12 whole cloves
3/4 cup light brown sugar
1. Heat the oven to 325°F. Place the ham on a cutting board fat-side up and make 1⁄4"-deep diagonal cuts in 2" intervals to create a diamond pattern.
2. Grease a roasting rack with a little oil and place the ham on the rack, fat-side up. Set the rack into a roasting pan and bake until the internal temperature of the ham registers 110°F on an instant-read thermometer, about 2 to 21⁄2 hours.
3. While the ham is baking, whisk together the honey, brown sugar, mustard, and fruit juice in a small bowl.
4. Remove the ham from the oven and increase the temperature to 425°F. Stud the center of each diamond with a clove.
5. Brush the entire ham with the glaze, pour 3⁄4 cup of water into the bottom of the roasting pan, and place the pan back in the oven until its temperature reaches 125°F, about 15 minutes longer.
6. Remove the pan from the oven, and transfer the ham to a cutting board. Tent the ham with foil and let it rest until its temperature reaches 135°F to 140°F, 20 to 30 minutes.