Preheat oven to 325 degrees F or 162 C.
Cut diagonal slices into your ham on the fat side – stud each diamond with a whole clove. Rub your ham with olive oil and place cut side down in roasting pan, place about 1 cup water at the bottom of the pan, Cover your ham with aluminum foil. Bake for 1 hour.
Make your cranberry sauce- add the cranberries, 3 tablespoons sugar alternative, 1 cup water, ginger, 1 teaspoon cinnamon, salt and orange zest into a pan on the stove top and cook over medium heat until the cranberries break down and warm and bubbly. We like ours a little chunky but you can cook and puree until smooth, if you wish. Set aside.
Remove the aluminum foil from your ham and glaze your entire ham with the cooked cranberry sauce. For each pound of pre-cooked rump ham cook according to the chart above in the post. Place your halved cored apples in the roasting pan and sprinkle with a little cinnamon and sugar alternative. The total time in the oven for our 8-pound bone in ham was about 2.5 hours. 1.5 hours was with glaze. Brush every 15 minutes with a little additional cranberry glaze.
Now turn your broiler on and for about 5 minutes watching closely allow the ham to brown nicely on all sides. (We turned our ham in the oven so that it could brown evenly)
Check to confirm that the internal temperature is 140 degrees. Rest your ham for 10 minutes and slice thinly and serve with a little extra warmed spiced cranberry sauce and baked apples. Garnish your ham with fresh cranberries and greens for a festive dining experience, if desired, Enjoy!