1 (9 to 10-pound) bone-in smoked ham
20 cloves
Glaze:
1 cup Steen's cane syrup
1/2 teaspoon ground cloves
1/2 cup Dijon mustard
1 cup dry white wine
Kosher salt and freshly ground black pepper
Preheat oven to 325 degrees F and lower oven shelf to the bottom level.
Using a sharp knife, cut several slits into the ham. Stick the cloves in the slits. Place in a roasting pan with a rack, and put into the oven. Bake for 2 hours and tent with aluminum foil if the outside gets too browned during the cook time.
Meanwhile, prepare the glaze:
Combine all the ingredients in a medium bowl and set aside. Periodically throughout the baking, baste ham with the glaze, using a pastry brush.
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