The ham in this recipe can be purchased bone-in or boneless and has been completely cooked during processing. Only heating is needed before finishing with a sweet and spicy orange glaze.

1/4 c. packed brown sugar
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
1 can (6 oz.) frozen orange juice concentrate (thawed)
5 to 7 lb. fully cooked smoked ham
Whole cloves, if desired
Cranberry Sauce (below)

Heat oven to 325 degrees. Mix brown sugar, cloves and cinnamon and orange juice concentrate. Place ham, fat side up, on rack in rectangular roasting pan, 15 1/2 x 10 1/2 x 2 1/4 inches. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Spoon or spread half of the juice mixture onto ham. Bake uncovered until heated through (140 degrees), 1 1/2 to 2 hours.

About 30 minutes before ham is done, remove from oven; pour drippings from pan. Cut fat surface of ham in uniform diamond pattern 1/4 inch deep. Insert whole clove in each diamond. Spoon or spread remaining juice mixture on ham; continue baking 30 minutes. Garnish with orange slices if desired. Serve with Cranberry Sauce. Makes 10 to 12 servings.

CRANBERRY SAUCE:

1 can (16 oz.) whole berry cranberry sauce
1 tsp. grated orange peel
1/2 tsp. ground ginger
1/4 tsp. ground allspice

Heat all ingredients, stirring occasionally, until hot. Serve warm.