1 (7 to 8 pound) fully cooked, bone-in ham butt or boneless ham
6 cups unsifted all-purpose flour
2 tablespoons ground ginger
1/2 teaspoon salt
1 tablespoon ground cloves
1 cup ginger ale
1/2 cup brown sugar, packed
1 tablespoon grated orange peel
1 cup orange juice
1 tablespoon ground ginger
About 24 whole cloves
Preheat oven to 325 degrees F. Wipe ham with damp paper towels.
In large bowl combine flour, 2 tablespoons ginger, the cloves and salt; mix well. Gradually add 2 cups cold water, mixing well with fork. On a lightly floured board, mold dough around top and sides of ham. Place on rack in shallow roasting pan; insert meat thermometer in center away from bone and bake until internal temperature is 130 degrees F (about 2 hours).
Meanwhile, make glaze. Combine ingredients in small saucepan; bring to boiling, stirring. Reduce heat and simmer, uncovered, and stirring occasionally for 40 to 60 minutes (glaze should measure 1 cup).
Remove pastry covering from ham; discard. With a sharp knife, lift off skin. In outside layer, make diagonal cuts, 1 1/4 inches apart, to form a diamond pattern. Stud center of each diamond with a whole clove. Brush ham well with glaze and bake for 25 minutes, brushing twice more. Ham will be shiny and glazed.
Makes 12 generous servings.