Presoak a large clay pot, top and bottom, in water for 15 minutes.
Stick the cloves into the surface of the ham, then place it in the presoaked pot.
Combine the mustard, brown sugar, marmalade, salt, and sherry and coat the surface of the ham with the mixture.
Place the prunes around the ham, then add the new potatoes, carrots, and red wine. Insert the meat thermometer in the ham (away fmm the bone) and set the dial indicator just below the mark for "precooked ham."
Cover the pot and place it in a cold oven.
© 1974 All rights reserved. Published by Echo Point.