1 (5-7 pound) smoked fully cooked ham half
1 (10 ounce) jar habanero peach preserves
2 tablespoons lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Preheat oven to 325 degrees F.
Remove skin from ham; score fat on ham in a diamond design, and stud with whole cloves.
Combine preserves, lemon juice, cinnamon and cloves in a saucepan. Bring to a boil over medium heat, stirring occasionally. Set aside.
Place ham, fat side up, on a rack in a shallow roasting pan. Insert meat thermometer, making sure it does not touch fat or bone. Bake, uncovered, for 1 1/2 to 2 hours or until thermometer reads 140 degrees F (18 to 24 minutes per pound); baste every 15 to 20 minutes with the sauce.
Serves 8 to 10 with leftovers.