1 ready-to-eat ham with bone in, 12-16 lbs
Whole cloves, to cover surface of ham
1/4 C prepared Dijon-style mustard
1 C dark brown sugar
3 C apple juice
1 lb B & R Farms dried apricots
1 C Madeira wine
Peel skin from ham and trim fat, leaving about a ¼” layer to protect meat. With a sharp knife score fat in a diamond patter.
Set ham in a shallow baking pan, insert a whole clove in the crossed point of each juice into, and pat mustard evenly over top and sides of ham. Sprinkle top with brown sugar and pour apple juice into the bottom of the pan.
Bake ham at 350F for 90 minutes, basting frequently.
Meanwhile, combine apricots and Madeira in a small saucepan. Bring to a boil, cover and remove from heat.
At 30 minute from the end of baking time, add apricots and their liquid to the roasting pan and continue to bake and baste ham.
Transfer ham to large platter.
Decorate top of ham with apricots, attaching them with toothpicks. Skim fat from pan juices and pour into a sauceboat. Accompanying ham with mustards, chutneys and pan juices.