Submitted by: Michael from Milwaukee, Wi
Preheat oven to 300 degrees.
Place the ham on a raised roasting rack, in a large roasting pan to catch dripping. Pour water, wine, and orange juice in roasting pan, place ham on rack, cover lightly with tin foil, and cook 2.5-3 hours until internal temp has reached 160 degrees.
Remove ham from oven and raise temperature to 425 degrees. Let ham cool to a manageable temperature so as not to burn yourself in the next steps.
Trim excess fat off ham, and then use a knife to score the meat diagonally in criss cross pattern. (Roughly 1/2 inch deep.)
Stud the center of the diamonds cuts with whole cloves and stuff the cuts with the slivered, fresh garlic.
Mix together brown sugar, mustard powder, marjoram, garlic powder, and fresh orange zest. Use a couple tablespoons of the pan juices from the ham to turn the mustard, spice, and sugar mixture into a thin paste.
Coat the entire ham with paste and return to the oven for another 30-45 minutes. You may wish to gently baste the ham with the pan juices after 20 minutes. (Be careful not let your mustard/sugar paste wash off if you baste it.)
Remove from oven, cover with tin foil and let rest for 15 minutes.
While meat rests you can pour pan juices into a sauce pan and reduce it until thickened into a sauce.
Slice and serve saved juice/glaze on side.
You can take the easy route with a ready to eat ham. Place in roasting pan with water, cover lightly in foil. Heat the precooked ham to 160 degrees in a 350 oven then commence to glazing steps. Tip: If rubbing the spice/sugar paste onto the clove studded ham is difficult, rub the ham with the pate first, then stud the ham with cloves.