Instructions: Preheat oven to 350 degrees.

1. Place the ham in a broiling pan and cut shallow gashes in a criss-cross pattern across the top half. Combine the brown sugar and the dry mustard and pat it all over the ham. Put the ham in the oven.

2. Combine all the other ingredients in a saucepan. Bring the mixture to a boil, then lower to a simmer, and cook until the liquid volume is reduced to about one cup. Strain.

3. Spoon some of the glaze over the top of the ham and return to the oven. Spoon more glaze at 15-minute intervals until its all used up. Try to get some glaze on all parts of the ham. Continue baking until the ham reaches an internal temperature of 160 degrees on a meat thermometer. Remove from the oven and allow to rest for one hour before carving.

Kelly Says: Baked ham is every bit as traditional as turkey on Thanksgiving. We always have both on our table. The starting point is a first-class quality ham; were lucky in New Orleans to have the carefully-cured, old-style hams produced by Chisesi, which I would choose over any other ham out there. My glaze is made with some familiar local products.

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