Baking

I use a spiral-sliced ham with this recipe because the sauce seeps down in-between the slices and flavors them so well. The recipe changes a little each time I use it, but this is the basic form. My daughter, who rarely eats ham, will eat only this one I fix on holidays. Spring or Fall, it's perfect for any time of year. This ham comes out moist and incredible, so delicious on rye or pumpernickel bread the next day, and great for breakfast the morning after as well.

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