On holidays, at my Grandpa LaFrieda’s house, we always had a fresh ham cooking. That ham was beautiful—it had a deep caramel–colored, sweet, sticky glaze on it that was covered in orange or tangerine slices—and cloves stuck all around it.
Brush the glaze over the entire ham and inside the cavity; you will use about one- quarter of the glaze at this time. Put the ham skin side up on a roasting rack set inside a roasting pan. Roast the ham until a meat thermometer inserted into the thickest part of the ham registers 130° to 135°F, about 3-1/2 hours, basting the ham with the glaze about once every hour during the cooking time (you will have to warm the glaze over low heat before basting, as it will become too thick to brush on).
Take the ham out of the oven and increase the oven temperature to 400°F.