Ham with Dark Brewed Sauce

1 Fully (8- to 10-pound) cooked bone-in ham
48 whl cloves
1 pkt dark brown sugar (1-pound)
1 jar creole mustard (8-ounce)
1 cup Bourbon
1 cup Hot strong brewed coffee (optional)

Remove skin from ham, and trim fat to 1/4-inch thickness; make shallow cuts in fat in a diamond pattern. Push clove stems into ham in a decorative pattern; place ham in a lightly greased 13- x 9-inch pan. Stir together brown sugar, Creole mustard, and bourbon; pour evenly over ham.

Bake on lower oven rack at 350 for 2 1/2 hours, basting with pan juices every 15 to 20 minutes. Remove ham, reserving drippings in pan if a sauce is desired. Stir coffee into drippings, stirring to loosen browned bits from bottom of pan - this to make the traditional Southern Red Eye Gravy.

Transfer mixture to a small saucepan, and cook 5 to 7 minutes or until thoroughly heated.

Yield: 12 servings.