Baked Orange Ham

1 fully cooked ham, weighing about 10 lb
Whole cloves
One 6 oz can frozen orange juice concentrate, thawed
3/4 cup orange marmalade
Mustard fruits

Place ham, fat side up, on a rack in a large shallow pan or baking dish. (Do not add water or cover pan). Bake in a slow oven 325F for 1-1/2 hours. Trim off skin if any. Score ham, stick with whole cloves. Mix orange juice concentrate and marmalade in a small bowl, brush over ham. Continue baking, brushing several times with remaining marmalade mixture, 30 minutes, or until richly glazed. Place ham on a heated large serving platter. Serve with mustard fruits.

Mustard Fruits:
One 8-1/4 oz can sliced pineapple
One 30 oz can cling peaches, halved
One 30 oz can pear halves
1/2 cup light corn syrup
1 tbs dry mustard
1/2 tsp ground ginger
1/4 tsp ground cardamon
1 slice lime or lemon

Drain juice from pineapple into a one cup measure, add enough juice from peaches to make 3/4 cup. Drain peaches and pears. Combine drained fruits in a 13x9x2 inch baking dish. Add remaining ingredients to pineapple juice mixture, stir to mix. Pour over fruits.

Bake uncovered along with ham for 30 minutes, basting fruits often with the juices. Lift fruits out of pan to a serving dish. Cook juices in pan over direct heat until reduced by about half stir in slice of lime or lemon. Spoon over fruits.

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Cajun Country -- New Iberia, Louisiana