I have always had good results with the following:
After removing the ham from its tin, place it on a flat surfice, like a cutting board so you can work on it. Using a sharp paring or similar small knife score the entire surface of the ham on a diagonal from its center point. Then, score the ham on the diagonal in the opposite direction, so the whole ham is scored in a diamond pattern. Then, rub the entire surface with Brown Sugar, lightly caking it onto the surface of the ham. Next, insert the stem of a whole clove in the center of each scored diamond, leaving the head of the clove outside the surface of the ham. It will help if you use something like an ice pick or awl to pre poke a hole in the ham to insert the clove.
Place the ham into a well oiled baking pan or pyrex baking dish- the kind that has verticle sides. Place into an oven pre-heated to 375 degrees Farenheit. Check the ham by looking at it every 15 minutes or so. Since the ham is pre-cooked, when the sugar is melted and forms a glaze on the ham, it’s done.
Enjoy!
