• Preheat oven to 300°F.
• Score the smoked ham making ⅓-inch cuts about 1-inch apart. The pattern will form diamond cuts on the ham.
• Place whole cloves in various crevices of the diamond pattern. Wrap the prepared ham completely in aluminum foil. Place water in the bottom of a baking pan to cover the entire pan. Place the ham on a rack in the baking pan. If the water evaporates, add more water as it keeps the ham juicy.
• Bake in the preheated oven for one hour. For the second hour, baste the ham every 15 minutes with the ham glaze, recipe below. Keep the foil on the ham until the last 15 minutes of roasting, then remove and discard the foil.
• Use an instant-read meat thermometer to check the internal temperature of the ham to ensure the meat is cooked through and is at 145°F/63°C.
• Optional: To get a bit of a crisp on the ham. Put the oven on broil and place the ham under the broiler for a few minutes, usually 5 to give it a deeper glaze. Do not walk away from the oven or you could burn the ham.
• Remove the ham from the oven and let the ham rest for at least 10 minutes to settle the juices of the ham before slicing and serving.

How to Make Ham Glaze

• In a small saucepan over medium heat, add beer, honey, brown sugar, unsalted butter, and Dijon mustard. Stir to dissolve sugar. Bring the mixture to a boil and reduce the heat to low to simmer the glaze for 15 minutes.
• Glaze should thicken slightly. Use to glaze the ham.