Preheat oven to 325 degrees. Place ham fat side up, in an open roasting pan and roast until brown and tender, about 1/2 hour longer than the package calls for. Remove ham from oven and increase oven temperature to 425 degrees. Cut the skin off ham, leaving 1/2 inch of fat.
Cut the skin off ham, leaving 1/2 inch of fat. Score the fat with a sharp knife in diagonal lines, running in opposite directions to make diamond pattern. Combine brandy, cloves, cinnamon, ginger, sugar and flour and rub well over ham.
Return to oven, roast 20 more minutes. With wooden toothpicks, attach to top and side a small bunch of grapes. Serve with mustard sauce.
1/2 c. mayonnaise
1/2 c. sour cream
3 tbsp. brown mustard
Beat mayonnaise and sour cream until light and fluffy. Stir in mustard.
