• 1 pre-cooked smoked ham with bone, about 16 lbs.
• 25 whole cloves
• 1/4 cup dijon mustard
• 1 cup brown sugar
• 2 cups apple juice
• 2 cups port
• 2 cups pitted whole dates
• 2 cups dried figs
• 2 cups dried prunes

Peel the skin form the ham and trim the fat to a ¼ inch layer. Using a sharp knife, score the fat in a diamond pattern.

Place the ham in a large roasting pan lined with aluminum foil. Insert a whole clove into each intersection of the diamonds and spread the mustard evenly over the top and sides of the ham. Sprinkle the brown sugar over the top of the ham and pour the apple juice into the pan.

Bake the ham at 350 degrees for 1 & 1/2 hours, basting often.

Meanwhile, in a small bowl combine the port, dates, figs and prunes. Add this mixture to the pan after the ham has baked for 1 & 1/2 hours.

Bake for 30 minutes more, basting frequently. Serve the ham with the poached fruit and the pan juices.

Serves about 20 people