Glazed Ham with Cranberry Chutney and Green Herb Sauce

Pour boiling water over raisins and let stand 15 minutes. Drain. Bring sugar and vinegar to a boil, stirring to dissolve sugar. Boil until syrup turns a light golden brown, stirring constantly, about 10 minutes. Remove from heat and stir in ginger and orange peel. Add orange juice and bring to a boil, stirring constantly. Add cranberries and cook until they start to pop, about 5 minutes. Add raisins. Mix in apples and almonds. Cool. Hot Mustard Mix 1 cup dry mustard with 1/2 cup white wine. Cover and let stand one hour. Green Herb Sauce 1 cup finely chopped onion 1/2 cup chopped fresh watercress leaves 1/2 cup coarsely chopped spinach leaves 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh chives 1 cup olive oil 6 tablespoons red wine vinegar Blend onion, watercress, spinach, parsley and chives in a food processor. Add oil and vinegar and blend well. Season with salt. Glazed Ham 1 16 to 17 pound smoked fully cooked bone-in whole ham 40 whole cloves 1 cup water 1 cup Sherry 1 tablespoon grated peeled fresh ginger 1/2 cup orange marmalade 1/2 cup bourbon 2 tablesoons Hot Mustard 1/4 cup firmly packed brown sugar Preheat oven to 425F. Line a large roating pan with foil. Trim rind and fat from ham, leaving 1/4 inch layer of fat. Cut 1/4 inch deep parallel diagonal score lines in fat, spacing 1 inch apart. Repeat cutting in opposite direction to crate a diamond pattern. Press 1 whole clove into center of each diamond. Place ham in pan. Combine water, Sherry and ginger and pour over ham. Bake 3 minutes per pound (48 minutes for a 16-pound ham), basting every 15 minutes. Cook marmalade, bourbon and 2 tablespoons hot mustard until hot, stirring occasionally. Increase oven temperature to 450F. Brush glaze over ham. Sprinkle 1/4 cup brown sugar over. Bake until deep brown, about 20 minutes. Transfer to serving platter. Spoon off fat from pan juices. Transfer juices to saucepan and boil 10 minutes. Strain juices into sauceboat. Serve ham with pan juices, chutney, remaining hot mustard, green herb sauce. Garnish with cornichons, pickled onions, and Italian candied spiced fruit.