1 8-10 lb ham
cloves
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.

(adapted from Nora Ephron’s easiest ham recipe)