Preheat oven to 350 degrees F.
Remove skin and excess fat from ham (if it has skin, and most modern hams don’t) and score through the fat and ham in a diamond design at one-inch intervals. Place ham fat side up in a greased or oiled baking dish (a large cast-iron skillet works well) and rub first with the Dijon, then pack on the brown sugar. Pour the apple cider around the ham.
Insert a meat thermometer, making sure it doesn’t touch the bone, and bake, uncovered, for one hour, basting several times. (Watch the level of the liquid and add a little more if it seems in danger of completely evaporating.)
After the initial hour is up, add the fruit and port and continue to bake another 30 minutes, basting now and then until the internal temperature is 140 degrees F. Transfer ham to a platter, surround it with the fruit (or add fruit to a compote dish) and add sauce to a saucepan. Simmer the sauce to reduce by half. See note if your ham is a different size.
Slice ham and serve ham with the fruit and the sauce.
Keywords: Alcohol, apple cider, biltmore estate, Dried Fruit, Ham, Pork, port, tawny port