1 (6 pound or larger) precooked ham
2 cups canned apricot nectar, divided
2 tablespoons cornstarch
2 tablespoons cold water
1/2 cup red wine vinegar
1/2 cup brown sugar
1 tablespoon prepared yellow mustard
1/2 teaspoon Accent
Tabasco sauce, to taste
2 tablespoons chili sauce
3/4 cup apricot preserves

Put ham on a spit over medium coals and cook for 1 hour, basting often with 1 cup total apricot nectar.

Make a sauce by combining cornstarch and water and mixing until it becomes a smooth paste. Then add remaining 1 cup apricot nectar and remaining ingredients. Bring to a boil, reduce heat and simmer 5 minutes, stirring constantly.

Remove ham from rotisserie and score surface in a diamond pattern. Brush entire surface with some of the sauce, embed the meat with cloves, and return it to the rotisserie. Continue to cook ham until it is done (at least 1 hour). Baste often with the sauce. Serve any remaining sauce with the cooked ham.