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• 5-7 pound smoked, fully-cooked ham half
• whole cloves
• 10-ounce jar of Habanero Peach preserves
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ground cloves

Preheat oven to 325°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°F (18 to 24 minutes per pound); baste every 15 to 20 minutes with the sauce.

Serves 8 to 10 people with leftovers.

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Note: Habanero-Peach preserves can be obtained from Cibolo Junction Food & Spice Co., P.O. Box 6733, Albuquerque, NM 87197, 800-683-9628, www.cibolojunction.com. Also, atop your morning bagel and cream cheese, they give a whole new meaning to the term "hot breakfast."

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