1 6- to 8-pound bone-in shank-half ham, or 15- to 17-pound bone-in whole ham, fully cooked
1 tablespoon whole cloves

For the glaze:
1 1/2 cups sour-cherry preserves
1/2 cup chopped shallots
2 tablespoons Dijon mustard
1 1/2 tablespoons sherry vinegar
1 1/2 tablespoons fresh thyme leaves
1/2 teaspoon crushed dried red pepper

Place rack in lower third of oven and preheat to 325 degrees. Trim tough rind from ham, leaving as much fat as possible. Place ham flat-side down and score the rounded side all over with diagonal cuts about 1 1/2 inches apart and 1/4-inch deep, forming a diamond pattern. In center of each diamond insert a single clove.

Place ham in a roasting pan and bake until a meat thermometer inserted into thickest part reads 135 degrees, about 15 minutes a pound. One hour before ham is done, remove it from oven and brush all over with glaze.

Return ham to oven and continue to bake, glazing ham once or twice more until ham is done. Remove ham from oven, tent with foil and let rest 10 minutes before carving.

Make the glaze: Combine all ingredients in a food processor and pulse until smooth. Transfer to a jar with a tight-fitting lid and store in refrigerator until needed. Making glaze a day in advance allows flavors to bloom and thickens glaze, which makes it easier to apply.