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.
Pour the fig jam and the white wine into a medium saucepot. Stir to combined. Cook over medium-low heat until thicken, about 5 minutes.
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 ham from oven. Apply the reserved glaze liberally to ham, return to oven and bake for another 30 minutes or until the glaze begins to turn brown and caramelize.
Remove the ham, cover with foil and let rest for 10 minutes. Slice and serve with compote