1 – 8 pound Whole Boneless Ham
approximately 15 whole cloves
1/4 cup Dijon mustard
1/2 cup brown sugar
2 cups apple juice
1 cup Port
1 cup pitted whole dates
1 cup dried figs
1 cup dried prunes

Peel the skin from the ham and trim the fat to a one inch layer.
Using a sharp knife, score the fat in a diamond pattern.
Insert a whole clove into the center of each diamond.
Place the ham in a large roasting pan lined with aluminum foil.
Spread the mustard evenly over the top and sides of the ham.
Sprinkle the brown sugar over the top and sides of the ham.
Pour the apple juice into the bottom of the pan.
Roast the ham at 350° F for 1 hour.

Meanwhile, in a small bowl combine the port, dates, figs and prunes.
Add this mixture to the pan after the ham has baked for 1 hour.
Roast for 30 minutes more.
Remove the ham from the pan and place on a large serving platter.
Skim the fat off the top of the pan juices.

Serve the ham with the poached fruit and the pan juices.