• 1 precooked smoked ham with bone (16 pounds)
• 25 to 30 whole cloves
• 1/4 cup Dijon mustard
• 1 cup packed brown sugar
• 2 cups apple juice
• 2 cups tawny port
• 2 cups pitted whole dates
• 2 cups dried California figs
• 2 cups dried prunes
• 3 bunches watercress, rinsed, patted dry, stems trimmed

Preheat oven to 350°F.

Remove skin from ham, and trim fat, leaving a 1/4-inch-thick layer. Score fat in diamond pattern.

Line a large shallow roasting pan with foil and place ham in pan. Insert a whole clove into each intersection of the diamonds and pat the mustard evenly over the top and sides of ham. Sprinkle the sugar on the top and pour the apple juice into the pan.

Roast at 350°F for 1 1/2 hours, basting frequently.

Meanwhile, combine port, dates, figs and prunes in bowl. Add the fruit and port to the roasting pan after the ham has baked 1 1/2 hours.

Continue to bake 30 minutes more, basting frequently, until ham is 140°F at thickest part.

Let stand a few minutes, slice and arrange ham on bed of watercress on large platter.

Gently stir fruit together with pan juices and serve to accompany meat.

Calories 680.4 (50% from Fat); Total Fat 38.4g;
Sodium 2722.8mg; Potassium 896.6g; Protein 49.8g; Carbohydrate 28.6g; Sugar 20.1g; Dietary Fiber 2.5g;