Baked Glazed Ham

Bake ham, fat side up, in a roasting pan, according to the timetable below. Forty-Five minutes before the cooking time is up, remove ham from oven and pour off fat drippings. Score fat surface in diamond shapes, cutting only 1/4-inch deep. Stud with whole cloves. Spoon glaze ows) over ham and return to oven to complete cooking. Cooking Timetable for Ham Oven Temperature 325 F Meat Thermometer: 170 F for picnic shoulder or cottage ham 160 F for other hams 130 F to 140 F for "Ready TO Serve" hams Cooking Time: Listed in minutes per pound Ready to Serve 15-18 Whole Ham, (bone in) 18-20 Whole ham, (boneless) 20-25 Half leg of ham (bone-in) 25-30 Half leg of ham (boneless) 30-35 Picnic Shoulder * (bone-in) 30-35 Rolled Cottage ham * 30-35 Picnic Shoulder * (boneless) 35-40 Rolled Cottage * (midget) 40-45 * Cook with a little water, in a covered roaster. Allow maximum time for small hams. Peach Glaze Makes 1-1/3 cups 1 can (28 oz) peach halves in syrup 1 cup brown sugar 1/4 cup syrup from peaches 2 Tbsp vinegar 1/2 tsp ground cloves 1/4 tsp cinnamon Drain peaches and place on a baking sheet. Combine remaining ingredients and spoon a little glaze on each peach half. Spoon most of glaze over ham and return to oven for about 45 minutes. Brush ham occasionally with remaining glaze. Broil peach halves for 6 to 8 minutes. Just prior to serving, place peach halves on ham as decoration.