1 (12-pound) joint (mild cure boneless) ham
7 quarts dry ginger ale
1 cup chunky ginger preserves*
2 tablespoons hot English mustard
1/2 cup soft dark brown sugar
1/2 teaspoon ground cloves
*If you can not get hold of ginger preserves, you can use ordinary orange marmalade and add 1 teaspoon of dry, ground ginger.
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