For the Glaze:
- 2 (8-ounce) jars fig jam
- 1/2 cup white wine
- 1 (10 to 12-pound) precooked, unglazed, uncut ham
- 20 whole clove studs
For Dried Fruit Compote:
- 1/2 cup chopped dried dates
- 1/2 cup chopped dried apricots
- 1/2 cup golden raisins
- 2 tablespoons Dijon mustard
Preheat oven to 350 degrees F.
While the glaze is reducing, score the ham. Slice ham diagonally approximately 1/2 an inch deep. From left to right and then right to left, making diamonds on top of the ham.
Press a clove into the center of each diamond.
Place ham in roasting pan, on cooking rack. Bake for 1 hour.
Reserve half of the glaze and set aside. To the remaining half add the dried dates, apricots, golden raisins and the mustard. Simmer and rehydrate the dried fruit for 10 minutes. Remove from heat and set aside. Reheat just before serving with ham.
Remove the ham, cover with foil and let rest for 10 minutes. Slice and serve with compote