Fully-cooked bone-in half ham
40 whole cloves
1/2 cup brown mustard
1 cup brown sugar
2-3 cups tawny port
2-3 cups dried fruit - figs, prunes, apricots, raisins...
ginger, nutmeg, cinnamon (optional)
Put the ham in a baking dish, flat side down.
Score the ham with a sharp knife, making diamond shapes about 1/4 inch deep.
Poke whole cloves into the ham.
Rub the ham down with mustard.
Rub the ham down with brown sugar. (Make sure you get into the scores) Pack extra brown sugar on to form a good coating.
Place a layer of dried fruit around the ham (plums, figs, apricots).
Sprinkle a little ginger, cinnamon, nutmeg over the fruit if you like and pour tawny port around (not on) the ham, soaking the fruit well so that it's mostly submerged.
Bake according to directions on the ham. If the ham begins to brown too quickly, throw a tent of foil over it. You can also ladle some of the juice over it if the ham looks like it's drying out.
It's ready when the thermometer reads 140° The ham should glaze, the port will keep it nice and moist, and meanwhile the fruit will soften and partially caramelize in the port, mix with the drippings and melted brown sugar and you will end up with a nice sauce for the ham.
Done right, it's almost like desert ;^)