By Claudia Rhodes, Seward Co-op Event Coordinator

Ingredients:
1 ready-to-eat 10 to 12 lb. ham with the bone
3 tbsp. Dijon mustard
1 c. brown sugar
1/2 c. honey
1 tsp. cinnamon
1 1/2 c. apple juice

Method:
Using a sharp knife, 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 of the diamonds. Brush top of ham with Dijon mustard and place ham in a roasting pan.
Combine sugar, honey and cinnamon; heat over a low to medium temperature for about 2 minutes until the mixture can be poured, but not thin. Spread the mixture over the ham.
Pour the apple juice into bottom of roasting pan and roast at 325 degrees for 1 1/2 hours. Baste every half-hour using the juices in the pan.