St. Patrick's Day Glazed Ham

1 5- to 6-pound cooked bone-in ham
Whole cloves
1/2 cup Irish stout (such as Guinness), apple cider, or apple juice
1/4 cup honey
1/4 cup butter
6 small parsnips, peeled and halved lengthwise
1 pound red boiling onions, peeled* and halved, and/or medium red onions, quartered

Preheat oven to 325 degrees. Score ham by making diagonal cuts in fat in a diamond pattern. Push a clove into each diamond of the ham. Place ham on a rack in roasting pan. Use a meat thermometer into thickest portion of the ham. Bake for 30 to 60 minutes or until thermometer registers 120 degrees.

Meanwhile, for glaze, in a small saucepan, combine stout, honey, and butter. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Set aside.

In a small skillet, cook parsnips in a small amount of boiling water for 5 minutes; drain. Arrange parsnips and onions around ham. Pour glaze over ham and vegetables. Bake for 45 to 50 minutes more or until thermometer registers 140 degrees and vegetables are tender, spooning pan juices over ham and vegetables once. Remove roasting pan from oven. (if you don't like parsnips use potatoes)

Transfer ham and vegetables to a serving platter, spooning some of the pan juices over vegetables.