Make the root beer glaze

Cup of Yum
1. Combine the root beer, ketchup, brown sugar, lemon zest and juice, and mustard in a saucepan. Simmer, stirring often, over low heat for abut 10 minutes until a thin saucy consistency.

Make the ham

1. Preheat the oven to 250°F (120°C).
2. Line a large roasting pan with foil. Place the ham in the pan fat side up for shank end and whole hams, or position the meat cut side down for butt end hams. Add the root beer or enough to cover the bottom of the pan by 1/4 inch. Let sit at least 30 minutes to come to room temperature.
3. Tent the ham loosely with foil. Bake undisturbed until a thermometer inserted in the center of the ham reads 110°F (43°C). (1 to 3 hours depending on size and cut of ham).
4. Remove the ham from the oven and increase the oven temperature to 325°F (160°C). Pour off any accumulated pan juices and reserve for the sauce. Cut away excess fat. Score the ham in a diamond pattern, cutting 1/4 inch into the meat. Brush a thin layer of Root Beer Glaze over the scored surface of the ham. Insert whole cloves at the intersections of the cuts.
5. Bake the ham until the internal temperature reaches 120°F (49°C), approximately 1 hour. Let the ham rest on a cutting board or platter for at least 15 minutes before carving.