Ethel M. King's Glazed Ham

• 1 8-to 12-pound, fully cooked boneless ham
• 1 cup red currant jelly
• 1/2 cup hot mustard (see below)
• 1/2 cup dry mustard powder
• 1/2 cup white vinegar
• 1/2 cup sugar
• 1 large egg

1. To make the mustard: mix the mustard powder and vinegar in a noncorroding saucepan.
2. Cover and let stand overnight.
3. Whisk in the sugar and the egg.
4. Place over boiling water and cook for 1 hour, stirring occasionally.
5. To make the ham: slice the ham into 1/4-inch slices and tie it back together.
6. Preheat the oven to 350 degrees.
7. Place the ham in a roasting pan.
8. Mix the jelly and the mustard together.
9. Pour over the ham to coat thoroughly.
10. Place the ham in the oven and baste every 20 minutes, baking it about 15 minutes a pound.
11. When finished, untie it and serve.

red currant, hot mustard, mustard powder, white vinegar, sugar, egg

Taken from cooking.nytimes.com/recipes/12049 (may not work)