1 3-4 pound smoked ham -- boneless

1/2 cup water

glaze -- see recipe JALAPENO HAM GLAZE 1/2 cup jalapeno jelly

1 tablespoon fresh cilantro -- chopped

1 tablespoon lime juice -- fresh

ORANGE-SPICED HAM GLAZE 1/2 cup orange marmalade

2 tablespoons honey mustard

1/4 teaspoon ground allspice

1/8 teaspoon ground red pepper

GINGERY-PINEAPPLE GLAZE & SAUCE 2 tablespoons rice wine vinegar

2 cloves garlic -- crushed

2 teaspoons fresh ginger root -- finely chopped

1 12 ounce jar pineapple preserves

1 tablespoon dry mustard

Do not preheat oven. Place ham (straight from the refrigerator) on rack in shallow roasting pan. Insert meat thermometer into thickest part of ham. Add water. Cover pan tightly with aluminum foil, leaving thermometer dial exposed. Roast in a 325-degree oven for 19 to 23 minutes per pound or until meat thermometer register 135 degrees. Meanwhile, prepare desired glaze. Remove aluminum foil, and spread glaze over ham 20 minutes before the end of cooking time. Remove ham when meat thermometer registers 135 degrees. Let ham stand 10 minutes, or until thermometer registers 140 degrees. Carve ham into slices. JALAPENO HAM GLAZE In a 1 cup glass measure, combine 1/2 cup jalapeno jelly, 1 tablespoon chopped fresh cilantro and 1 tablespoon fresh lime juice. Cool on High in microwave oven for 45 seconds to 1 minute, or until jelly is almost completely melted, stirring halfway. Cool to thicken slightly. Brush glaze over ham several times during the last 20 minutes of cooking. Makes 1/3 cup. ORANGE-SPICED HAM GLAZE In a small bowl, combine 1/2 cup orange marmalade, 2 tablespoons honey mustard, 1/4 teaspoon ground allspice and 1/8 teaspoon ground red pepper; mix until well blended. Spoon glaze over ham 20 minutes before end of cooking time. Makes 2/3 cup. GINGERY-PINEAPPLE GLAZE AND SAUCE In a small saucepan, combine 2 tablespoons rice wine vinegar, 2 cloves garlic, crushed, and 2 teaspoons finely chopped fresh ginger. Cook 3 minutes over low heat. Add 12-ounces jar pineapple preserves and 1 tablespoon dry mustard; cook 4 minutes, stirring occasionally. GLAZE Spoon 1/4 cup pineapple mixture over ham 20 minutes before end of cooking time. SAUCE Dissolve 1 teaspoon cornstarch into 1/4 cup water; add to remaining pineapple mixture. Cook and stir 1 minute, or until thick and bubbly. Serve with ham. Makes 1/4 cup glaze and 1 cup sauce. Source: Meat Board Test Kitchens