6 pounds ham, fully cooked – rump half or shank portion
2 teaspoons orange peel, finely shredded
1 cup orange juice
1/2 cup brown sugar, packed
4 teaspoons cornstarch
1 1/2 teaspoons dry mustard
Score ham by making diagonal cuts in a diamond pattern. Stud with cloves in middle of each diamond. Place on a rack in a shallow roasting pan. Insert a meat thermometer. Bake in a 325º oven until thermometer registers 125º. For rump, cook 1 1/2 hr to 1 1/2 hr; for shank cook 1 3/4 hr to 2 hours. For glaze, in a medium pan, combine orange peel and juice, brown sugar, cornstarch and dried mustard. Heat until thickened and bubbly. Cook and stir 2 minutes more. Brush ham with some of the glaze. Bake 20-30 minutes more or ‘til thermometer registers 135º. Let stand 15 minutes more before carving. Serve with remaining glaze.