A dark brown sugar crust makes this ham incredibly yummy. Any leftover slices should make their way onto biscuits.
1 (9- to 10-lb.) ready-to-cook, bone-in ham shank
3/4 cup honey
1 cup firmly packed dark brown sugar
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves
How to Make It
Slice away hard outer skin from ham with a sharp knife, leaving a thin layer of fat. Place ham, fat side up, on a rack in a shallow roasting pan. Score top of ham in a diamond pattern; insert a meat thermometer into ham, making sure it does not touch fat or bone.
Bake ham on lowest oven rack at 325° for 1 1/2 hours. Remove ham from oven, leaving oven on. Brush ham with honey. Combine sugar and spices; pat over honey, coating ham well.
Return ham to oven, and continue to bake at 325° for 35 to 45 minutes or until thermometer registers 148°. (Cover ham with aluminum foil during the last 20 minutes, if necessary, to prevent excessive browning.) Let ham stand 15 minutes before carving.