Jelly-Glazed Ham

• 8 pounds ham cooked, boneless
• 1 1/2 cups grape jelly
• 1/2 teaspoon dry mustard
• 1 tablespoon horseradish

1. Heat ham as directed on label or at 325F (160C) 1 1/2 hours.
2. Remove from oven and score, cutting diagonal lines 1/2-inch deep and 1-inch apart.
3. Cut across lines to form diamond shapes.
4. Combine jelly, mustard and horseradish.
5. Spoon mixture, small amounts at a time, at intervals, over ham throughout remainder of baking.
6. Increase temperature to 425 degrees F and bake until ham is browned and glazed, about 30 to 45 minutes.
7. (C) 1992 The Los Angeles Times

ham cooked, grape jelly, dry mustard, horseradish

Taken from recipeland.com/recipe/v/jelly-glazed-ham-37871 (may not work)