Few things say Easter like . . .

A giant ham, bone intact. Flavors of brown sugar and orange permeat every bite with a faint hint of spice in the aftertaste.

Italian prosciutto can cost $20 to $30 a pound. Spain's jabugo ham would be two or three times that price if it was available.

This recipe is bound to please.

For ham

1 15-lb. smoked hame on the bone

For the glaze

1 1/2 cups orange marmalade

1 cup dijon mustard

1 1/2 cups firmly packed brown sugar

1 topped tablespoon whole cloves

Method

1. For ham, preheat the oven to 300º. Trim tough outer skin and excess fat from ham. Put ham in large roasting pan and score, making crosshatch incisions all over it with a sharp knife. Roast for 2 hours. Remove ham from oven and increase heat to 350º.

2. For glaze, combine orange marmalade, mustard, and brown sugar in a medium bowl. Stud ham with cloves, inserting one at the intersection of each cross hatch, then brush the entire surface of ham generously with glaze and return to oven.

3. Cook ham another 1 1/2 hours, brushing with glaze at least three times. Transfer to a cutting board or platter and allow to rest for aout 30 minutes. Carve and serve warm or at room temperature.