Preparation Time: 20 minutes
Baking Time: 2 hours 30 minutes to 3 hours
Standing Time: 15 minutes

Serves 16

Ingredients
8-1/2 lbs fully cooked, bone-in, shank-portion smoked ham
About 40 whole cloves
1 cup firmly packed light brown sugar
1/4 cup bourbon or beef stock
1-1/2 teaspoons freshly ground black pepper

Directions

1. Preheat oven to 325°F. Remove skin, if any, from ham and trim fat. Score remaining fat and stud with cloves.
2. Place ham, cut-side-down, on a rack in a shallow roasting pan, lined with several layers of aluminum foil. Insert a meat thermometer in center of ham, making sure it does not touch bone (or test later with an instant-read thermometer).
3. Bake ham, uncovered, until thermometer registers 130°F to 135°F, about 2 hours. Meanwhile, combine sugar, bourbon or stock, and pepper in a small bowl.
4. Remove ham from oven and brush one-third of the sugar mixture over the ham. Increase oven temperature to 375°F and return ham to oven. Every 10 minutes, apply one-third of the glaze, until all glaze has been used. If ham browns too fast, tent lightly with foil.
5. Ham is done when the internal temperature reaches 140°F. Let stand at least 15 minutes before carving.