1 (16 to 18 lb.) smoked fully cooked ham
whole cloves
2 1/2 c. firmly packed brown sugar, divided
1 1/3 c. cranberry juice cocktail
1/2 c. honey
1/4 c. cider vinegar
1 1/2 tbsp. flour
3 tbsp. prepared mustard
3 tbsp. butter
2 to 3 oranges, sliced
about 6 maraschino cherries, halved

Slice skin from ham. Score fat on ham in a diamond design and stud with cloves. Place ham, fat side up, on rack in a shallow roasting pan. Insert meat thermometer, making sure it does not touch fat or bone.

Bake at 325°F for 3 to 3-1/2 hours.

Combine 1/2 cup sugar, cranberry juice, honey, cider vinegar, flour, mustard and butter in a saucepan, mixing well. Bring to a boil and cook 1 minute. Coat exposed portion of ham with remaining sugar.

Place orange slices on ham, securing in centers with wooden picks; leave tips of picks exposed. Place cherry half on each pick. Pour hot cranberry mixture over ham; bake an additional 1 hour or until thermometer registers 140°F, basting ham with pan juices twice.

Yield: 25 to 30 servings.