BAKED HAM WITH BROWN SUGAR, RUM AND CAYENNE GLAZE (for 8 to 10)
one partially cooked, bone in ham, about 12 pounds
whole cloves for studding
2 cups unfiltered apple juice
1-1/2 cups firmly packed brown sugar
½ cup dark rum
¼ teaspoon cayenne pepper
orange or tangerine wedges for garnish
fresh thyme sprigs for garnish
1. Preheat the oven to 350*. Using a large, sharp knife, cut off the skin and all but about ¼ inch of the fat from the ham, leaving the surface as smooth as possible. Score the top and sides of the ham diagonally in two opposite directions 1-1/2 inches apart, creating a diamond pattern. Stick a clove into the corners of each diamond. Place the ham on a rack in a roasting pan. Add the apple juice and 2 cups water to the pan. Bake the ham for 2 hours. After 1 hour, add more water to the pan if all the apple juice and water have evaporated.
2. Meanwhile, make the glaze: In a bowl, combine the brown sugar, rum, a pinch of salt and the cayenne pepper to taste and stir until smooth. Let stand until the sugar is partially dissolved, about 10 minutes. Remove the ham from the oven and brush the glaze evenly over the ham; reserve the left over glaze. Return the ham to the oven and bake for 1 hour longer, brushing it with more glaze every 15 minutes for a total baking time of about 3 hours. An instant read thermometer inserted near the center (but not touching a bone) should register 150*, and the glaze should be golden brown. Transfer the ham to a platter, cover loosely with aluminum foil, and let rest for 15 to 30 minutes.
3. While the ham is resting, pour the liquid from the roasting pan into a fat separator or a large glass measuring pitcher. Let the fat rise to the surface, then pour off the juices or spoon off as much fat as possible. Float a piece of paper towel on the sauce to absorb the remaining fat. Pour the degreased liquid into a small saucepan and add any remaining glaze to make a sauce.
4. Warm the sauce and pour it into a sauceboat. Transfer ham to a warmed platter and garnish with the orange wedges and thyme. To serve, cut the ham into slices and serve with the sauce.