- 1 ready-to-eat ham with bone in (12 to 16 pounds)
- 1/4 cup dijon mustard
- 1 cup dark brown sugar
- 3 cup apple juice
- 1 pound dried apricots
- 1 cup madeira
Preheat the oven to 350°F.2.
Peel the skin from the ham and trim the fat, leaving about a 1/4-inch layer to protect the meat.
With a sharp knife score the fat in a diamond pattern.3.
Set the ham in a shallow baking pan, insert a whole clove in the crossed point of each diamond, and pat the mustard evenly over the top and sides of the ham.
Sprinkle the top with the brown sugar and pour the apple juice into the bottom of the pan.4.
Bake the ham for 1 1/2 hours, basting frequently.5.
Meanwhile, combine the apricots and Madeira in a small saucepan.
Bring to a boil, cover, and remove from the heat.6.
At 30 minutes from the end of the baking time, add the apricots and their liquid to the roasting pan and continue to bake and baste the ham.7.
Transfer the ham to a large platter.
Attach the apricots to the top of the ham with toothpicks.
Skim the fat from the pan juices and pour the juices into a sauceboat.
Accompany the ham with the mustards, chutneys, and pan juices.