Ingredients:
1 precooked 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 wine
2 cups pitted whole dates
2 cups dried figs
2 cups dried prunes
Preparation:
- Peel skin from ham and trim fat to a l/4" layer. Using a sharp knife, score fat in a diamond pattern.
- Place ham in a large roasting pan lined with aluminum foil. Insert a whole clove into each intersection of diamonds and spread mustard evenly over top and sides of ham. Sprinkle brown sugar over top of ham and pour apple juice into pan.
- Bake at 350 degrees for 1-1/2 hours, basting often.
- Meanwhile, in a small bowl combine port wine, dates, figs and prunes. Add mixture to pan after ham has baked for 1-1/2 hours. Bake for 30 minutes more, basting frequently. Serve ham with poached fruit and pan juices.
Serves 20. Recipe supplied by the show's host, Chef Jamie Gwen. You can visit her Web site by clicking here.
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