1 (12 to 14) pound shankless skinless smoked-cured ham*
Whole cloves, for studding ham
1/2 cup apple jelly
2 tablespoons Dijon mustard
Accompaniments: Assorted relishes such as pickled watermelon rind and pickled bell peppers, brandied fruits
* Available at many butcher shops
Preheat oven to 350 degrees. Score top of ham into diamonds and stud center of each diamond with a clove. On a rack in a roasting pan bake ham in middle of oven 1 1/2 hours.
In a small saucepan heat jelly over moderate heat, stirring, until melted and smooth. Remove saucepan from heat and stir in mustard. Spread glaze evenly on top of baked ham and bake 35 minutes more.
Transfer ham to a platter and let stand 15 minutes. Serve ham with relishes and brandied fruits.
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