Bobbie,
I don't know if this is quite the ham you are craving...but I have tried this recipe and really liked it alot. I couldn't quite find all of the fruits (like kumquats!) suggested in the recipe, but I improvised with what I could find and it still turned out delicious! I first saw this recipe made on a show with Chef John Folse from Louisiana. I've tried several of his recipes, in fact, he has a good collection of them on his website, including this one.
Hope this helps with your search.

Root Beer Glazed Ham
PREP TIME:1 Hour SERVES: 6

COMMENT:
This is a wonderful recipe to create your own special holiday ham. It is quite simple to accomplish, but I guarantee you will receive rave reviews with this dish. Try adding a few of your own secret spices.

1 (5 - 10 pound) sugar - cured ham
6 bottles root beer (high quality)
1 red apple, sliced
1 green apple, sliced
1 cup red seedless grapes
1/2 orange or 10 kumquats, sliced
1/2 tsp cloves
cracked black pepper to taste
1 tsp file (ground sassafras)

METHOD FOR BOILING HAM:

Place ham in a heavy-bottomed black iron pot or dutch oven. Surround the ham with apples, grapes, orange and cloves. Add root beer and dust with cracked black pepper and file. Bring to a rolling boil and reduce to simmer. Boil approximately 1 hour and turn ham over and continue boiling until root beer is reduced to a thick syrup. Remove ham and set aside. Continue to reduce syrup until it is the consistency of molasses. CAUTION: Do not scorch. Remove syrup and place in a mixing bowl, allow to cool and reserve for later.

1 root beer boiled ham
1/2 cup root beer syrup (reserved)

1/2 cup Creole mustard

1 cup brown sugar

1/4 cup pineapple juice
1/4 cup cracked black pepper
pinch of cinnamon

pinch of nutmeg

pinch of allspice

pinch of ground clove

24 halves kumquats

Preheat oven to 350 degrees F. In the mixing bowl, combine all of the above ingredients except the ham. Using a wire whisk, blend all spices into the mustard mixture until well incorporated. Place ham in center of dutch oven and coat completely with the sweet mustard mixture. Bake uncovered for 1 hour. You may wish to decorate the ham for the table centerpiece. If so, use a sharp paring knife to cut slits on eighth inch deep diagonally across the ham. Continue in the same pattern from the opposite side until even triangles appear from the cuts. Stuff with cloves and, using toothpicks, secure kumquats to the top of the ham before baking.