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Apricot Glazed Baked Ham

12-16 pound ham
1/4 cup Dijon mustard
1 cup dark brown sugar
2 cups apple juice
1 pound dried apricots
1 cup marsala wine

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.)

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