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. Ive 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. Im using this Christmas for my ham. In addition, were having fried oysters and baked turkey. With all that, I should not have to cook for at least a week..... Posted to EAT-L Digest by "Sharon H. Frye" on Dec 22, 1997