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1 fully cooked ham (bone in),
shank or butt end (6 to 8
1 c. orange juice
1/4 c. frozen orange juice
concentrate, thawed
1/4 c. firmly packed brown
1 tsp. dry mustard
1/2 tsp. ground ginger
whole cloves

Preheat oven to 325 degrees. Place ham in roasting pan, fat
side up. (If using shank portion, trim off top skin layer
first.) Insert meat thermometer into center of ham, being
careful it doesn't touch the bone. Pour orange juice over ham.
Bake for 1 hour.
In a small bowl, mix together orange juice concentrate,
brown sugar, mustard and ginger to make a glaze. Set aside.
After an hour, remove ham from oven. Carefully trim away fat,
leaving a 1/4-inch covering. Score fat with 1/4-inch deep
cuts, crisscrossing them to form diamonds. Place one whole
clove in center of each diamond. Brush ham once with glaze
(reserve remaining glaze to baste ham). Return ham to oven and
bake 1 hour or until the internal temperature reaches 140 degrees,
using brush to baste ham with glaze every 10 minutes. When ham
is done, remove from oven. Let cool about 10 minutes before
slicing. Serves 6 to 8.

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