Baked Apricot Glazed Ham with Maple Mustard Sauce
INGREDIENTS
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One 4 to 5 pound fully cooked, bone-in, smoked ham
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One 10-ounce jar Smucker's Sugar Free Apricot Preserves
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2/3 cup orange juice
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1 tablespoon red wine vinegar
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1/3 cup Grey Poupon Dijon mustard
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Whole cloves
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