12-16 lb. ham
1/4 c. Dijon mustard
1 c. dark brown sugar
2 c. apple juice
1 lb. dried apricots
1 c. marsala wine
Cloves
Score ham and insert cloves. After peeling skin from ham and trimming
all but 1/4 inch of fat. Cover with mustard and brown sugar. Pour apple
juice into shallow pan and add ham. Bake 2- 1/2 hours, basting
frequently. Put apricots and wine in saucepan and cover. Bring to boil.
Remove from heat. When ham has baked 1 1/2 hours skim fat from juice in
baking pan. Put apricots on top of ham and add liquid to ham. (Pour over
ham.)
