Baked Ham with Bourbon Brown Sugar Glaze

1 8-1/2 pound fully cooked, bone-in, shank-portion smoked ham
40 whole cloves
1 cup firmly packed light brown sugar
1/4 cup bourbon or beef stock
1-1/2 teaspoons freshly ground black pepper

Preheat oven to 325�F. Remove skin, if any, from ham, and trim fat. Score remaining fat and stud with cloves. Place ham, cut-side-down, on a rack in a shallow roasting pan, lined with several layers of aluminum foil. Insert a meat thermometer in center of ham, making sure it does not touch bone. Bake ham, uncovered, until thermometer registers 130?F to 135?F, about 2 hours. Meanwhile, combine sugar, bourbon or stock, and pepper in a small bowl.

Remove ham from oven and brush one-third of the sugar mixture over the ham. Increase oven temperature to 375?F and return ham to oven. Every 10 minutes, apply one-third of the glaze, until all glaze has been used. If ham browns too fast, tent lightly with foil. Ham is done when the internal temperature reaches 140?F. Let stand at least 15 minutes before carving.