Cranberry Glaze

2 dozen long-stemmed cloves; 2 (2 pound) cans jellied cranberry; 1 cup brown sugar.

Remove skin from cooked ham.  Score fat with sharp knife, stud with cloves, place in baking pan.  Crush cranberry sauce with a fork, combine with brown sugar.  Spread one-half of mixture over ham.  Bake at 350 degrees, basting with some of remaining mixture.  Heat remaining mixture and serve as sauce over cooked ham.