8/10 lbs. Ham, cooked or smoked, bone in
2 jars, B & M Apricot Pepper Jam
12 ea, Whole Cloves
1 ½ Tbls, B & M Groovy Garlic Mustard
1 Tbls, Chives, fresh, finely sliced
4 oz. Chablis Wine

Remove all skin from ham and excessive fat. Push cloves on top of ham into fat. Cut a brown paper bag to cover ham leaving large enough to just tuck into bottom of ham covering well. Bake at 350 for 1.5 /2 hrs, or until ham reaches appx. 150 degrees inside. Mix B & M Apricot Jam, wine, B & M Groovy Garlic Mustard, chives, wine, heat in small pan to remove alcohol from wine. Remove ham from the oven and remove the paper. Place several tablespoons of jam mixture over ham, place back in oven, un- covered, at 375 for appx. 30 minutes. Remove from oven. Place meat on platter for later serving, covering with aluminum foil and then a clean dish towel. Let sit a min. of 15 minutes before slicing.

Place all pan dripping in sauce pan with reminder of B & M Apricot Pepper Jam mixture, heat to serving temperature only, do not overcook. Hold for serving time.

Platting:
Slice ham accordingly, placing sliced ham on platter in a nicely shingled manner. Pour sauce over ham, serve.

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