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.)