1 8-10 lb ham
1 12 oz jar apricot jam
Bake ham at 325°F for 3½ hours. After 3 hours, remove from oven, score fat in a diamond pattern and insert cloves.
While ham is baking melt the jam by placing the open jar in hot water n the stove. Sieve. dump half the jam onto the ham and spread it around. Stick it back in the oven. After 15 minutes dump the other half and cook for a final fifteen minutes.
Serve with a great mustard.