1 jar onion pepper jelly
1/4 cup orange marmalade or peach jelly
2 T. Tony’s mustard
1 T. brown sugar
1 (5-6 lb.) fully cooked boneless ham
Heat ham as directed on package. Combine all other ingredients. Remove ham from oven 30 minutes prior to the end of heating. Drain any liquid. Pour 3/4 of the sauce over the ham and reserve the remainder for a dipping sauce.
Return ham to the oven to compete the heating.