1/2 c. strawberry preserves
1 tbsp. cornstarch
3 tbsp. lemon juice
1/8 tsp. ground cinnamon
1/8 tsp. ground cloves
3 to 4 lb. fully cooked, boneless formed ham

In a saucepan, combine strawberry preserves and cornstarch. Add lemon juice, cinnamon and cloves. Cook, stirring constantly, until mixture thickens and is bubbly. Set aside.

Place ham in a shallow roasting pan. Score ham in diamonds, cutting only 1/4 inch deep. Roast at 325°F for 1 1/2 to 1 3/4 hours. Take out and spoon part of the glaze over the top of the ham. Continue roasting ham another 20 to 30 minutes, occasionally basting with remaining glaze.