Tawny Baked Ham

• 1 (19-pound) smoked, fully cooked whole ham
• 1/3 cup Dijon mustard
• 1 cup firmly packed brown sugar
• 35 whole cloves (2 teaspoons)
• 2 cups apple cider
• 2 cups pitted whole dates
• 2 cups dried figs, stems removed
• 2 cups pitted prunes
• 2 cups tawny port wine
• Garnishes: kumquats, blood orange halves, dried figs, pineapple sage leaves

1. Remove and discard skin from ham. Make 1/8"-deep cuts in fat on ham in a diamond design. Brush mustard over top and sides of ham. Coat ham with brown sugar, pressing into mustard, if necessary.
2. Using an ice pick, make a hole in center of each diamond. Insert a clove into each hole. Place ham, fat side up, in a lightly greased large shallow roasting pan. Insert meat thermometer, making sure it does not touch fat or bone. Pour apple cider into pan. Bake, uncovered, at 350u0b0 for 2 hours, basting often with apple cider.
3. Combine dates and next 3 ingredients; pour into pan with ham. Bake 30 minutes or until meat thermometer registers 140u0b0, basting often with mixture in pan; cover ham with aluminum foil to prevent burning.
4. Transfer ham to a serving platter; let stand 10 minutes before slicing. Remove fruit from pan, using a slotted spoon, and set aside.
5. Pour pan drippings into a large saucepan, and cook over medium-high heat until reduced by half. Stir in reserved fruit. Serve sauce with ham. Garnish, if desired.
6. Note: To save time, buy a cooked trimmed ham. All you'll need to do is score the thin layer of fat around the ham.

ham, mustard, brown sugar, apple cider, dates, dried figs, prunes, tawny port wine, kumquats

Taken from www.myrecipes.com/recipe/tawny-baked-ham (may not work)