Mary & Martha's Kitchen Recipe

Category	Jellies and Jams
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Jelly-Glazed Ham Recipe 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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<h1>Jelly-Glazed Ham</h1> <h2>Recipe</h2><p> <P>1 (8-lb) cooked boneless ham <P>1 1/2 c Grape jelly <P>1/2 ts Dry mustard <P>1 tb Prepared horseradish <P>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 <div><a href='http://www.maryandmarthaskitchen.com/Jelly-Glazed_Ham/11104/' title='Jelly-Glazed Ham Recipe'>Jelly-Glazed Ham Recipe</a></div>

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