Recipe - Jelly-Glazed Ham

1 (8lb) cooked boneless ham
1 One half cup Grape jelly
One half teaspoon Dry mustard
1 tablespoon Prepared horseradish

Heat ham as directed on label or at 325F 1 One half hours. Remove from oven and
score, cutting diagonal lines 1/2inch deep and 1inch 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