Jelly-Glazed Ham

Carving is all done for you

Take a shallow baking pan (or heavy aluminum foil) to the market with you. Ask your meat dealer to slice a canned ham or a boned, fully cooked ham on his slicing machine, then to tie it with heavy cord and place it in your baking pan.

Bake the ham in slow oven (325 degrees) about 20 minutes per pound for small canned ham (about 6 pounds); 10 to 15 minutes per pound for larger ham (8 to 13 pounds).

Fifteen minutes before baking time is up, set oven control at 350 degrees and spoon half the Currant Glaze over ham; continue baking about 15 minutes, basting several times with remaining Glaze. Place the ham on serving platter; remove cord. Serve with fluffy mustard sauce.

CURRANT GLAZE

Heat and stir ½ cup currant jelly and 2 tbsp. cooking sherry till jelly melts. Spoon over ham as above.