When starting with a ham that's already cooked, you only need to reheat it to 140 degrees. If you are working with a partially cooked ham, follow the cooking directions on the package.

Clove-Studded Glazed Baked Ham

Make Pomegranate-Pepper Jelly Glaze: In a medium saucepan, bring the pepper jelly, pomegranate juice, honey, and lemon juice to a boil. Simmer for 10 minutes or until slightly thickened. Whisk in mustard, cinnamon and ginger. Simmer until reduced to about 1-1/4 cups, about 30 minutes.

Using a sharp knife, score ham by making diagonal cuts in a diamond pattern, about 1/4 inch deep. Do not score the meat itself, just the fat and any skin. Place the cloves in the center of the diamonds to form a nice pattern around the top and sides of the ham. Place ham on a rack in a shallow roasting pan. Insert an oven-safe meat thermometer into center of ham. The thermometer should not touch bone.

Brush ham with about one-third of the Pomegranate-Pepper Jelly Glaze (reserve the rest for later in cooking). Try to work the glaze into the scored lines.

Roast for 2 to 2-1/2 hours or until thermometer registers 140 degrees. Brush ham with remaining glaze a couple times during roasting so the top is lightly caramelized. 

Remove ham from oven and brush all over with pan juices. Cover with foil and let rest 15 minutes before serving.

To serve, transfer ham to a serving platter. Discard the cloves.