Baked Ham with Ginger-Brandy Glaze

Heat oven to 300°F.

If possible have butcher separate rind from fat on ham believe it attached shank. Or loosen rind yourself by running small thin bladed knife between rind and fat; leave attached at shank.

Roll back rind of ham to expose fat. Score fat on top of ham in diamond pattern; insert clove in center of each diamond. Pull rind back into place to cover surface of ham. Place ham, fat side up, on rack in roasting pan; bake in center of oven 1 hour.

Remove rind from ham with kitchen shears or sharp knife. Sprinkle ham with orange zest and pour orange juice into pan. Return pan to oven; bake 1 hour, basting frequently.

Combine brandy, jam, mustard, and ginger in blender. Blend at low speed until mixture is smooth. Spoon glaze over ham; continue baking until ham is deep brown, basting frequently, about 30 minutes. Let ham stand 10 minutes before carving.