Baked Ham with Apricot Mustard

5 lb. fully cooked bone-in smoked ham, -- butt portion (5 to 7) OR fully cooked boneless smoked half ham -- 4-5 lb.
whole cloves
1/3 cup apricot preserves
1 tablespoon dijon mustard

APRICOT MUSTARD SAUCE:
17 ounces apricot halves, undrained
1 tablespoon dijon mustard
1/8 teaspoon ground cloves

Place ham on rack in roasting pan and bake at 325�F for 2 1/2 to 3 hours or until thermometer in thickest part of meat registers 140�F, do not touch the bone. (Note: Some boneless hams recommend adding water to pan and cover pan tightly with foil; if so, follow directions on label). Remove ham from oven. Cut shallow diamond shapes onto outside surface of ham; stud with cloves.

In small bowl, combine apricot preserves and mustard; brush over ham. Return ham to oven; bake for additional 30 minutes or until glaze is set and begins to caramelize. Serve with prepared Apricot Mustard Sauce. Apricot Mustard Sauce: In blender or food processor container, puree apricots. In saucepan, combine apricot puree, mustard, white wine vinegar and ground cloves; heat through.

Makes 1 2/3 cups. Recipe may be doubled.

Makes 10 servings.