Combine all ingredients and bring to a boil. Reduce heat, and simmer for 5 minutes, stirring constantly. Let cool.

Brush on ham frequently during the last 30 minutes of baking.

My personal notes say... I copied this recipe from a cookbook borrowed from Home Ec. Department at school, but neglected to write down the name. Shame on me. I've used this with pork tenderloin. It makes a lot for a small buffet ham, but is just right for a larger one. It keeps a long time in the fridge.

I'm using this Christmas for my ham. In addition, we're having fried oysters and baked turkey. With all that, I should not have to cook for at least a week.....