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I would do oven with a sweet glaze of mustard, brown sugar and cloves. At about 300 untill it hits 175 internal.
But cook it in a pot that you have a lid for so if it starts to crust up too much you can cover it easy.
1 fully cooked bone-in smoked half ham (7 to 9 pounds), not sliced
2 c. root beer
1 c. light brown sugar
3 tbsp. chopped peeled fresh ginger
2 tbsp. whole cloves
2 tbsp. grainy mustard
1 tbsp. lemon juice
1. Preheat oven to 325Â°F. Arrange rack in large roasting pan. With tip of knife, make long cuts from top of ham to bottom, cutting through tough skin. Make second set of cuts perpendicular to first set to form diamond pattern all over ham. Place ham, cut side down, on rack.
2. In medium bowl, whisk root beer, sugar, ginger and cloves. Pour all over ham. Press 1 clove into center of each diamond on surface of ham. Cover with foil. Bake 1 1⁄2 hours.
3. Uncover; bake another 1 to 1 1⁄2 hours or until ham has reached 140Â°F, basting every 20 minutes. Pour drippings from pan into medium bowl; whisk in mustard and lemon juice. Before slicing ham, remove and discard cloves.