1 (12 to 18 pound) fully cooked whole smoked bone in country ham
1 cup whole cloves
4 1/4 cups orange juice
2 cups Madeira or dry sherry
1 cup sugarless cranberry juice
12 medium size shallots, peel and cut lengthwise in half
1/2 cup water
If roasting half a ham, you can reduce cooking time and glaze. Place ham
in roasting pan. Insert 1/2 cup of cloves into top of ham (side with most fat)
at about 2 inch intervals. Scatter remaining 1/2 cup cloves in bottom of pan.
Pour 2 cups of orange juice, Madeira or sherry, and the cranberry juice over
ham, and let marinate, covered and refrigerated, for at least 12 hours (up to
48 hrs), turning ham once or twice.
Heat oven to 325 degrees F.
Add shallots to roasting pan and roast ham until internal temperature reaches
140 degrees F. Marinade should now be a thick and gooey glaze. Baste ham every
15 minutes, making sure glaze is not drying out. Add 2 cups orange juice throughout
the cooking time. If glaze appears to be burning, add the water.
Remove pan from oven. Place ham on carving board and let sit, covered with
foil, for 10-15 minutes before carving.
Place shallots in small bowl and cover loosely to keep warm. Discard excess
fat from pan. Place roasting pan over two burners on stove. Heat sauce over
medium low heat and bring to gentle simmer, scraping up browned juices. Add
remaining 1/4 cup orange juice or water if needed to thin sauce.
Carve ham into thin slices and serve topped with sauce and roasted shallots.