INGREDIENTS

1/4 cup light brown sugar
1 T Honey
2 tablespoons freshly ground black pepper
1 1/2 teaspoon ground cloves
1 1/2 teaspoon ground cinnamon
One 8- to 10-pound bone-in smoked ham, skin removed
3 cups applesauce
2 tablespoons apple cider vinegar
Kosher salt

HOW TO MAKE THIS RECIPE

Preheat the oven to 350°. In a medium bowl, mix the sugar and honey with the pepper, cloves and cinnamon.

Place the ham fat side (peel side) up on two large pieces of aluminum foil. Peel the skin off.  Press the sugar mixture all over the top and sides; it should form a thick layer. Wrap the ham tightly in the foil and transfer to a large roasting pan. Bake for about 2 hours, until a thermometer inserted in the thickest part of the meat registers 125°. Transfer the ham to a work surface and let rest in the foil at room temperature until cool enough to handle, about 2 hours.

Unwrap the ham and slice the meat; transfer to a large platter and tent with foil to keep warm. Pour the accumulated juices into a large measuring cup and spoon off any fat. You should have about 3 1/4 cups.

Warm ham juices, apple sauce and vinegar in a sauce pan. Serve in a gravy boat.
Serve the ham, passing the apple jus at the table.