1 (12 - 14 lb.) smoked ham, fully-cooked
2 tbsp. dijon mustard
Whole cloves
1 (16 oz.) can jellied cranberry sauce
2 tbsp. red wine vinegar
1 tbsp. soy sauce
1 tbsp. fresh ginger root, minced
1 tsp. dry mustard
1/4 tsp. ground cardamom
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 1/2 c. ruby port wine
3/4 c. sugar
1 (12 oz.) pkg. fresh cranberries

Trim skin from ham, leaving 1/4" thickness of fat. Brush ham with dijon mustard. Score fat on ham in a diamond design, and stud with cloves. Place ham, fat side up, on a rack in a shallow roasting pan. Insert meat thermometer, making sure it does not touch fat or bone. Bake, uncovered, at 250 degrees for 2 hours.

Place cranberry sauce in a medium saucepan; add vinegar and soy sauce. Cook over low heat, stirring frequently, until cranberry sauce melts. Stir in ginger root and next four ingredients. Spread 1/3 of cranberry sauce mixture over ham. Cover and bake at 350 degrees for 1 hour or until thermometer registers 140 degrees (18 to 24 minutes per pound), basting with cranberry sauce mixture after 30 minutes. Let stand 20 minutes before slicing. Garnish platter with cranberries and lettuce leaves.

Add wine and sugar to remaining cranberry sauce mixture; bring to a boil. Stir in cranberries, and cook over medium heat 15 minutes or until cranberries pop. Remove from heat; let stand 20 minutes. Serve with ham. Note: If fresh cranberries are not available, you can substitute a can of whole cranberry sauce and delete the sugar.