Preheat oven to 325F and line a large roasting pan with foil. Remove packaging from ham, reserving as much liquid as possible.
Place ham, cut-side down, onto foil in roasting pan. Pour reserved liquid over and wrap in foil.
Warm ham in oven for 10 minutes per pound.
Meanwhile, combine cranberries, water, wine and sweetener in a medium saucepan. Bring to just a boil, then simmer on medium-low until all of the cranberries have popped, about 10 minutes. Stir in Dijon mustard.
Remove ham from oven and remove foil. Spread about half of the cranberry mixture all over ham and return to oven for another 20 minutes.
Slice and serve with remaining cranberry sauce.
My ham was about 5 lbs and Smithfield estimates 3 to 4 servings per pound. So we are looking at 15 to 20 servings. Nutritional calculations based on 18 servings. 245 Calories; 13g Fat (51.2% calories from fat); 22g Protein; 6g Carbohydrate; 1g Dietary Fiber; 72mg Cholesterol; 680mg sodium.Total NET CARBS = 5 g.