Make it a holiday ham, or just a regular ham. It's a bone-in ham with a Pomegrante twist.
Ingredients (serves 12)
Remove sauce from the heat. Add rosemary, Dijon mustard, and cranberries. Cover, and let it stand.
Score ham with a cross-hatch pattern, and stud it with whole cloves.
Brush the ham with 1 tablespoon of Dijon mustard. Bake for 1 hour or until a instant-read thermometer reads 150F (65C). Brush with half of the glaze, and bake for 20 minutes more. Serve with the remaining glaze.