Connie posted 04-11-98
Honey Glaze:
1 teaspoon dry mustard
1/2 cup brown sugar
1 tablespoon orange juice
1/2 cup honey
Combine all in small saucepan, heat and stir. Pour over ham and bake.
Holiday Ham:
8 to 10 lb. canned ham
cloves
1 1/2 cup brown sugar, firm packed
1 (4-5 qt.) bottle burgundy
1 (16 oz.) can pineapple juice
1/3 cup honey
1 cup marmalade
1 (20 oz.) can crushed pineapple
small jar maraschino cherries
Score ham, stud with cloves. Pat 1 cup brown sugar over top and sides. Place in large crock or stainless steel pot. Pour wine and pineapple juice over ham. Let stand 24 hours, turning 5 or 6 times.
Put in baking pan, saving marinade for basting. Warm honey, brush over ham. Spread marmalade and crushed pineapple over ham. Add remaining brown sugar to form a crust on top. Garnish with cherries. Bake in 350 oven for 1 hour, basting with marinade.