2 T. Dijon Mustard

Whole Cloves

1 (16 oz.) can Jellied Cranberry Sauce

2 T. Red Wine Vinegar

1 T. Soy Sauce

1 T. Fresh Ginger Root, minced 

1 tsp. Dry Mustard

1/4 tsp. Ground Cardamom

1/4 tsp. Ground Cinnamon

1/8 tsp. Ground Nutmeg

1 1/2 c. Ruby Port Wine

3/4 c. Sugar

1 (12 oz.) package Fresh Cranberries

Preheat oven to 350 degrees. Place ham on oven rack, fat side up, in a shallow roasting pan. Brush ham with Dijon mustard. Score ham and stud with cloves.

Place cranberry sauce in medium sauce pan. Add vinegar and soy sauce. Cook over low heat until the cranberry sauce has melted. Stir in ginger root and next 4 ingredients. Spread one third of cranberry mixture over ham. Cover and bake for 20 minutes per pound, basting with mixture after 30 minutes. Let stand for 20 minutes before slicing.

Add wine and sugar to remaining cranberry mixture, bring to a boil. Stir in cranberries and cook over medium heat until the cranberries pop (about 15 minutes). Serve with ham.