1 liter Vernors
8 oz. jar dijon mustard
2 c. orange marmalade
1 c. light brown sugar
1 c. orange juice

Place 1 liter Vernors in a small pot and boil rapidly until liquid is reduced to 1 cup. To this syrup, add mustard, marmalade, sugar, and orange juice. Simmer 10 to 15 minutes or until the consistency of a light syrup.

Baste ham during the last 45 minutes of cooking (baste at 8 to 10 minute intervals). You can also serve the remaining glaze as a sauce.