6 lb. fully cooked bon-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

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.

Slice potatoes 1/4 inch thick. Place sliced potato 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 a small saucepan melt butter.

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.

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 inch apart. Use ruler as guide to form diamond pattern. In the center of each diamond, insert a whole clove.

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.

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 potato bubbling. Makes 8 servings.