Instructions: In a saucepan, combine orange and lemon juices and peel, wine or cranberry juice, corn syrup and mustard. Simmer for 30 minutes. Add the cranberry sauce and ham drippings, if desired; heat through. If a thicker glaze is desired, bring just to a boil. Combine cornstarch and water; add to glaze.

Cook and stir until slightly thickened. Serve warm over sliced ham.

Yield;
3 1/2 cups.

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