From Family Circle Magazine ...

BAKED ORANGE HAM WITH MUSTARD FRUITS

Serves 16 - 325 degree oven

1 10 lb. fully cooked ham

whole cloves

1 can (6 oz.) frozen orange juice concentrate, thawed (is that even available anymore? - used oj from the carton)

3/4 cup orange marmalade

Mustard Fruits (recipe follows)

Place ham, fat side up, on a rack in a large shallow baking dish.  Do not add water or cover the pan.

Bake in a slow oven (325 degrees) for 1 1/2 hours.  Trim off skin, if any.

Score ham; stud with whole cloves.  Mix orange juice (concentrate) and marmalade in a small bowl and brush over the ham.

Continue baking, brushing several times with remaining marmalade mixture; 30 minutes or until richly glazed. Place ham on a heated large serving platter and serve with Mustard Fruits on the side. 

Mustard Fruits: 

8 1/4 oz can sliced pineapple

30 oz can sliced peaches

30 oz can sliced pears

Drain juice from the pineapples into a 1-cup measure and add enough juice from the peaches to total 3/4 cup.  Drain rest of the peach juice and pear juice.  Combine fruit in a 13" x 9" x 2" baking dish.  Add 1/2 cup light corn syrup, 1 tbsp dry mustard, 1/2 tsp ground ginger and 1/4 tsp ground cardamom to juice mixture. Stir to mix and pour over fruits.  Bake, uncovered, along with the ham for 30  minutes; basting fruit often with the juice.  Lift fruit out of the pan to a serving dish, and cook juice over direct heat until reduced by about half.  Stir in a slice of lemon or lime.  Spoon over fruit.

REVIEW:  Surprisingly good, although, like alot of people, the husband isn't a huge fan of warm fruit with meat.