1 fresh ham
4 Tbl raw honey
4 Tbl orange juice
2 Tbl. dry mustard
1 tsp black pepper
1 pinch ground cloves
1 cup white wine
1 cup water
1-2 oranges, sliced
Bring thawed ham to room temperature by placing it on the counter for 30 minutes prior to preparation.
Preheat your oven to 325. Place ham on the rack in your roasting pan and pour the wine and water into the bottom of your pan. Cover tightly with foil and roast for half an hour.
Prepare your glaze while the ham is roasting. Combine the honey, mustard, orange juice, ground cloves and pepper into a little sauce pan and heat on low for about 15 minutes. Don’t let it get above a little simmer, stirring often. This will thicken it up a bit.
After the ham has roasted for 30 minutes, remove the foil and brush on half the glaze, rotating it to cover all the sides. Roast for another 15 minutes, uncovered, and then repeat the rotated glazing. Watch the liquid in the bottom of the pan and add water if needed. Roast another 15 minutes, repeat the rotated glazing and check the internal temperature. It should range between 150-160 degrees. Check every fifteen minutes, repeating the rotated glazing and check the internal temperature until it has reached the 150-160 degree range.
Let it rest about 10 minutes before carving. Enjoy!