1 (5 to 6 lb.) cooked ham (rump or shank portion)
2 c. apple cider or apple juice
1 c. honey
1/2 c. cider vinegar
1/4 c. Dijon-style mustard
2 tsp. chili powder
1 tbsp. butter
1/2 tsp. apple pie spice

Preheat oven to 325°F. Trim fat from the ham. Cut it up in slices. Place on a rack in a shallow roasting pan. Insert a meat thermometer. Roast, uncovered, about 1 1/2 to 2 1/4 hours or until thermometer registers 140°F.

Meanwhile for sauce, in a large saucepan, combine apple cider, honey, vinegar, mustard and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until reduced to 2 cups, stirring frequently. Transfer half of the mixture to a small bowl; stir in butter and 1/4 teaspoon apple pie spice. Set aside.

For glaze, return remaining mixture in saucepan to boiling; reduce heat. Simmer gently about 5 minutes or until mixture is thickened and reduced to about 1/2 cup, stirring frequently. Stir in remaining 1/4 teaspoon apple pie spice.

Brush ham with glaze the last 20 to 30 minutes of roasting. Transfer to a platter. Reheat sauce, if necessary; pass with ham.

Makes 16 to 20 servings.