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1 fully cooked bone-in ham (7 to 9 pounds)
1/2 cup apricot halves, drained
1/2 cup stone-ground mustard
1/3 cup packed brown sugar
2 tablespoons grated fresh gingerroot
1 tablespoon whole peppercorns
1/2 teaspoon sea salt
1/2 teaspoon coarsely ground pepper
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1st Keep
 ninman
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