Here we have the fully-cooked bone-in ham, orange juice, brown sugar, sherry, red currant jelly and whole cloves. Whole grain Dijon mustard replaces the brown mustard that the recipe specified.
I lightly scored the ham and placed a few whole cloves in the centers of the diamonds. I only placed about 15 or 16 cloves in the ham as my family would not have appreciated the overpowering clove taste. Just remember to remove the cloves before serving.
If this tastes as good as it looks and smells we will be very satisfied diners indeed.
The table is set, the candles are lit and we are ready to dine.
But wait, we are not finished yet. So now, on to the next ham dish.