1 fully cooked ham (NOT extra lean)
1 c. port wine
1/2 tsp. cinnamon
1 (12 oz.) can apricot nectar

Pierce ham deeply with meat fork or ice pick. Place ham in a deep glass or ceramic bowl. Combine other ingredients and pour over ham. Marinate for several hours turning frequently. Remove ham from marinade and place on rotisserie spit. Grill on medium setting, allowing 15 minutes per pound. Baste occasionally with marinade.