6 lb. fully cooked bone in half ham
3 lb. potatoes
Salt
Boiling water
4 tbsp. butter
1 c. chopped onion
2 tbsp. flour
1/8 tsp. pepper
2 1/4 c. milk
Whole cloves
2 tbsp. brown sugar
1 tbsp. prepared mustard
1/8 tsp. paprika

1. Preheat oven to 325 degrees. Wipe ham with damp paper towels. With sharp knife, carefully remove most of skin from ham. Place ham, fat side up, on a rack in a shallow, open roasting pan. Bake, uncovered, 1 1/4 hours. Meanwhile, wash and pare the potatoes.

2. Slice potatoes 1/4 inch thick. Place sliced potatoes and 2 teaspoons salt in large saucepan. Add boiling water just to cover, cover and bring to boiling; boil gently about 5 minutes or until potato is just fork tender. Drain well. In small saucepan, melt butter.

3. Add onion, saute until golden, about 3 minutes. Remove from heat. Stir in flour, 1 teaspoon salt and the pepper until smooth. Gradually stir in the milk. Bring to boiling, stirring constantly; reduce heat and simmer gently 3 minutes. Set sauce aside.

4. Remove ham from oven. Increase oven temperature to 375 degrees. To Score: Make diagonal cuts in fat (do not cut into meat) 1/4 inch deep and 1 1/4 inches apart. Use ruler as guide to form diamond pattern. In the center of each diamond, insert a whole clove.

5. Combine brown sugar and mustard, mix well. Pat mixture on scored fat, insert meat thermometer in center of ham, away from bone. Place ham in center of 3 quart shallow baking dish or shallow casserole. Spoon half of the drained potato around the ham.

6. Stir cream sauce; pour half over potato mixture. Repeat with remaining potato and sauce. Sprinkle evenly with paprika. Bake, uncovered 45 minutes or until thermometer registers 130 degrees and ham is glazed and potatoes bubbling. Makes 8 servings.