Preparation Time: 22 minutes
Baking Time: 2 Hours
Cooking Tip: The sauce and the Glace can be made up to 3 days ahead and refrigerated.

Ingredients:
7-pound shank or rump-end, fully cooked bone-in smoked ham.GLAZE:2/3 cup light brown sugar
1/4 cup honey
1/4 teaspoon ground clovesSAUCE:1/2 cup mayonnaise
1/2 cup reduced-fat sour cream
3 tablespoons Dijon mustard
2 tablespoons snipped chives or green part of scallions
1 teaspoon prepared white horseradish
1/2 teaspoon pepper

Directions

Heat oven to 325 degrees F. Line a shallow roasting pan rack with foil. Set a sturdy, flat metal rack in pan.2. Cut rind off ham and trim off excess fat, if any. Place ham on rack, sut end down. Cover loosely with foil and bake 1 1/4 hours.3. Meanwhile whisk Glaze ingredients in one small bowl and Sauce ingredients in another small bowl until blended.4. Remove foil from ham and spread evenly with Glaze. Bake uncovered 40 to 45 minutes or until a meat thermometer inserted in the thickest part {not touching the bone} registers 140 degrees F. Let ham rest 15 minutes before slicing. Serve with the sauce.

Serves 12 with leftovers.