Stove-top ham with Dijon apple glaze

When there are so many things that need to get in the oven for your holiday dinner, why not do most of the main dish on the stove top?

Stove-top ham with dijon-apple glaze. Part of this recipe is done on the stove-top which frees up space in the oven. - AP
Stove-top ham with dijon-apple glaze
For the ham:
1tbs whole cloves
1tsp fennel seeds
1tsp cumin seeds
1tbs coriander seeds
1tbs canola or vegetable oil
2 medium yellow onions, quartered
2 cloves garlic, crushed
1 cup white wine
1 cup orange juice
1/4 cup lemon juice
tablespoons dried oregano
1/4 cup Worcestershire sauce
7- to 8-lb bone-in ham
For the glaze:
1/2 cup Dijon mustard
1/2 cup apple jelly
Using a mortar and pestle or a zip-close plastic bag and a meat mallet, combine and lightly crush the cloves, fennel, cumin and coriander.
In a large stock pot (big enough to hold the ham) over medium-high flame, heat the oil. Add the crushed seeds, onions and garlic. Cook for five minutes, or until the onions begin to brown. Add the wine, orange juice, lemon juice, oregano and Worcestershire sauce. Place the ham in the pot and fill with water.
Bring to a boil, then reduce to a simmer. Cover and simmer for two hours.
Heat the oven to 450F.
Line a baking sheet with foil and place a roasting rack over the foil. Remove the ham from the pot and place on the rack.
In a small bowl, whisk together the mustard and apple jelly, then brush the mixture all over the surface of the ham. Roast for 25 minutes, or until the surface of the ham is golden and the glaze is bubbly. Allow the ham to rest in a warm place for 20 minutes before slicing. 
Start to finish: 21/2 to 3 hours (20 minutes active)
Servings: 12