Categories: Meats, Main dish 
      Yield: 20 servings 
  
      1    (8-lb) cooked boneless ham 
  1 1/2 c  Grape jelly 
    1/2 ts Dry mustard 
      1 tb Prepared horseradish 
  
  Heat ham as directed on label or at 325F 1 1/2 hours. Remove from oven and 
  score, cutting diagonal lines 1/2-inch deep and 1-inch 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