Servings: 1 10 12 lb. ready-to-eat bone in ham 3 TB Dijon mustard 1 c brown sugar 1/2 c honey 1 ts cinnamon 1 1/2 c apple juice Remove the layer of skin from ham, leaving a thin layer of fat to keep the meat juicy while baking. Score the surface of the ham in a diamond pattern, without cutting into the meat. Place a whole clove in the center of half the diamonds. Place ham in roasting pan and brush top with mustard. Combine sugar, honey and cinnamon; heat over medium temperature, about 2 minutes until mixture will pour, but not thin. Spread over ham. Pour apple juice in bottom of roasting and bake at 325 degrees for 1 1/2 hours. Baste every half hour using juices in the pan.
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