Put ham in baking dish and lightly tent with foil and place in preheated oven
7-10 pound Bone-In Ham
Bake until ham reaches 130-140°F internal temperature, about 2-3 hours
While the ham is cooking, mix orange juice, brown sugar, Dijon mustard, dry mustard and 2 whole cloves together. Heat mixture over low heat until it begins to thicken just slightly.
1 cup orange juice, ½ Cup brown sugar, ½ teaspoon Dijon mustard, ½ teaspoon dry mustard, whole cloves
Once ham reaches 130-135°F temperature, remove from oven and lightly core top of ham with diagonal lines running across top of ham. Go in both directions creating a crisscross pattern with 2 inch squares. Cut just through the thick skin and fat, but not into the meat. Add glaze all over the top and sides of the ham.
Place one whole clove in each scored square (see photos above)
Once you add the glaze, check on ham every 20 minutes and reapply glaze. If the bottom of the pan is getting too dried out, add 1 cup of hot water to the bottom of the pan.
Bake until ham reaches 145°F
Remove from oven and tent with foil and let rest for 10-15 minutes before slicing.
Notes
A spiral ham may also be used. Omit scoring and adding the cloves to the ham.
Lightly tent your ham with foil while baking before adding the glaze. Don't seal the foil to the baking dish or else your ham will steam instead of bake.
If your baking dish becomes dry and burnt looking, add a cup of hot water to the baking dish.
Use an instant-read thermometer to check the temperature of your ham
Allow your ham to rest for 10-15 minutes before serving. This allows the juices to redistribute to the ham and helps keep the ham juicy.
Bone-in hams take between 15-20 minutes per pound to fully bake. Baking time will vary on the actual size of your ham and the exact temperature of your oven.