1 smoked ham, rump or shank portion
2/3 cup honey
1/3 cup Dijon-style mustard
1/4 teaspoon ground cloves

Heat oven to 325°F. Place ham in large shallow roasting pan.

Bake until meat thermometer inserted in thickest part registers 125°F, about 1 1/4 hours. Remove from oven, trim off rind, leaving very thin layer all around. Score ham by cutting diamond shapes 1/4-inch deep into ham. Combine honey, mustard and cloves in a small bowl. Spoon honey mixture over ham, and into diamond cuts. Continue baking about 30 minutes, or until meat thermometer registers 140°F. Serve with additional warm glaze, if desired.

Serves 12.