For Ham

• 5-7 lb bone-in country ham
• whole cloves for studding ham (about 1 tbsp)
• ½ cup apple cider

For Glaze

• ¼ cup apple cider
• 1 cup orange juice
• ½ cup (good-quality) rum
• 1 tbsp whole cloves

Stud & Roast Ham

1. Preheat oven to 350°
2. Place ham in a large roasting pan. Using a small sharp knife, make 10-12 small slits into the top of the ham (at 2" intervals on the side with the most fat) and insert a clove into each slit
3. Pour apple cider on top of the ham and roast for 30 minutes on the middle shelf

Make Glaze

1. In a medium saucepan, all all glaze ingredients and bring to a boil over high heat
2. Reduce the heat to low and simmer until mixture begins to thicken slightly and sticks to a spoon, about 15 minutes

Glaze Ham & Finish Roasting

1. Remove ham from the oven and pour the glaze on top. Continue roasting the meat until the internal temperature reaches 140° (about 12 minutes per pound) A small sharp knife inserted in the meat should be warm to the touch when withdrawn after 30 seconds. 
2. Baste the ham several times during the roasting (about every 20 minutes or so), to really coat the meat with the glaze
3. Remove ham from the oven and place on a carving board; cover loosely with foil to keep warm. Let rest 15-20 minutes before slicing
4. Carve the ham into thin slices and serve with the warm glaze from the bottom of the pan spooned on top

Recipe adapted from Notes From a Maine Kitchen by Kathy Gunst, copyright © 2011, Published by Down East Books