Title: Jelly-Glazed Ham
Categories: Meat Main
Yield: 20 Servings

1		(8-lb) cooked boneless ham
1 1/2	c	Grape jelly
1/2	ts	Dry mustard
1	tb	Prepared horseradish

Heat ham as directed on label or at 325F 1 1/2 hours. Remove from oven and score, cutting diagonal lines 1/2-inch deep and 1-inch apart. Cut across lines to form diamond shapes. Combine jelly, mustard and horseradish. Spoon mixture, small amounts at a time, at intervals, over ham throughout remainder of baking. Increase temperature to 425F and bake until ham is browned and glazed, about 30 to 45 minutes.

(C) 1992 The Los Angeles Times

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