Spiced Baked Ham

http://www.foodnetwork.com/recipes/emeril-lagasse/spiced-baked-ham-with-sweet-potatoes-recipe/index.html

This also worked very well just making marinade, marinading ham in baking bag (like turkey bag) and baking in same bag.

Ingredients

• 1 (6 to 7 pound) cooked, bone-in, butt portion ham, rinsed and patted dry
• 1/2 loose cup dark brown sugar, plus 2 teaspoons
• 3/4 cup fresh orange juice
• 3/4 cup Creole mustard, or other spicy, whole-grained mustard
• 1/2 cup maple syrup
  
• 3 tablespoons prepared horseradish, drained
• 1/2 teaspoon cayenne
• 3/4 teaspoon allspice
• dash ground cloves
  

Directions

With a sharp knife, score parallel lines in a grid pattern, with cuts 1-inch apart and 1/4-inch deep, across the rounded, skin side of the ham.

In a large bowl, whisk the sugar, orange juice, mustard, syrup, horseradish, cayenne, and 1/2 teaspoon of the allspice and dash cloves. Place the ham in a 2-gallon, plastic bag and pour the marinade into the bag. Gently squeeze the bag to evenly distribute the marinade around the ham. Place in a large bowl or baking dish and refrigerate for 24 hours.

Preheat the oven to 350 degrees F.

Bake for 45 minutes.

Pour the ham marinade into a 2-quart saucepan and bring to a simmer over medium-high heat. Reduce the heat to a bare simmer and cook uncovered until thick enough to coat the back of a spoon, about 20 minutes. Remove from the heat.

Remove the ham from the oven and evenly baste on all sides with the reduced marinade. Bake for 15 minutes. Remove the ham from the oven, baste again. Return the ham to the oven and continue baking for an additional 1-1/2 hours, basting every 15 minutes, for a total cooking time of 2-1/2 hours. Remove from the oven and let rest for 15 minutes before carving.