1 (16 pound) fully cooked whole smoked bone in country ham
1/4 cup whole cloves
3 cups pure apple cider (without preservatives), divided
1 1/2 cups dry sherry, divided
Place ham in large roasting pan. Stud ham all over with cloves by inserting
them into the skin. Pour 1 1/2 cups of the apple cider and 3/4 cup of sherry
over the ham. Let marinate, covered and refrigerated, for at least 2 hours (preferably
overnight), turning meat over once or twice.
Heat oven to 350 degrees F. Roast ham until hot throughout and internal
temperature reaches 140 degrees F, about 12 minutes per pound, or 3 hours and
15 minutes total roasting time. A knife inserted into the ham should be warm
to the touch when withdrawn after 30 seconds.
After 1 hour of roasting, pour the remaining 1 1/2 cups apple cider and
3/4 cup sherry over the ham and baste every 15 minutes. If marinade dries up,
add more cider or sherry.
Place ham on carving board and let sit loosely covered with foil for 10-15
minutes before carving.
Meanwhile, remove excess fat from pan and heat juices over medium low heat.
Cut ham into thin slices and top with warm juices.