2 tablespoons whole cloves
1/2 cup firmly packed brown sugar
2 tablespoons cornstarch
1 1/4 cups water
1/2 cup raisins
3 tablespoons lemon juice
1 tablespoon prepared brown mustard
1/4 teaspoon ground cinnamon
In a saucepan, stir together whole cloves, brown sugar, cornstarch, water, raisins, lemon juice, prepared brown mustard, and cinnamon. Bring to a boil and cook until thickened. Strain, remove whole cloves, and reserve.
When baking ham: Remove the ham from the oven 30 minutes before the end of the baking time. Score the ham and stud with the reserved whole cloves. Spoon 1/3 of the glaze on top and the remaining glaze at 10 minute intervals.
Makes about 2 cups.