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1 ready-to-eat 10 to 12 lb. ham with the bone
3 tbsp. Dijon mustard
1 c. brown sugar
1/2 c. honey
1 tsp. cinnamon
1 1/2 c. apple juice

Using a sharp knife, remove the layer of skin from ham, leaving a thin layer of fat to keep the meat juicy while baking. Score the surface of the ham in a diamond pattern, without cutting into the meat. Place a whole clove in the center of half of the diamonds. Brush top of ham with Dijon mustard and place ham in a roasting pan. Combine sugar, honey and cinnamon; heat over a low to medium temperature for about 2 minutes until the mixture is pourable, but not thin. Spread the mixture over the ham. Pour the apple juice into bottom of roasting pan and roast at 325 degrees for 1 1/2 hours. Baste every half-hour using the juices in the pan.
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