Baked Ham - Testing

I made a lovely baked ham for the St. Patrick's weekend, but waited too long to record what I did. I know that I used the following two recipes to help me figure out the glazing and baking. Upon re-reading, I'm really attracted to Donal's version of the glazing. I remember, for the St. Pat's dinner, I mixed everything together and drizzled it, which was super easy... decisions, decisions!

http://www.donalskehan.com/recipes/honey-mustard-glazed-ham/
https://www.taste.com.au/recipes/maple-honey-mustard-glazed-ham/ccb580ae-856d-43fe-8222-9fba1d796682

1 - I decided to take the middle road. I compared the ingredients and the amount and considering the difference in the size of the hams recommended, and came up with the following. I've adopted the instructions is Donal's version and made the required changes.

2 - Made it again, and it worked nicely. I didn't have whole cloves so I substituted with 1/8 tsp ground clove. I made it with this year's pork, a lovely picnic ham, but our pigs haven't very fatty, so I had a very thin fat cap. Nevertheless, it worked wonderfully.

1/4 cup brown sugar

1/4 cup something sweet and liquid, your choice (molasses, honey or maple syrup or???)

1 Tbsp Dijon mustard

more or less 1Tbsp whole cloves

Optional - 1 bottle apple cider

1. Preheat the oven to 300F.
2. Carefully peel away the skin, leaving the layer of white fat intact. Using a sharp knife, score the fat in thin straight lines, being careful not to cut into the meat. Brush the fat with the mustard, then stud with the cloves and sprinkle the sugar on top.
3. Finally drizzle over the liquid sweet stuff and place in a large roasting tin. 
4. If using, pour around the cider.
5. Cook for 1 hour until golden, basting every 15 minutes to ensure an even glaze.
6. Remove the cooked ham from the oven, transfer to a serving platter and leave to rest for 15 minutes, covered. The lovely juices left in the pan can be used to make a gravy once you’ve skimmed off any excess fat.