Brian's Jam/Jelly Mustard Sauce for Ham

This is a sauce Brian learned from his mother, Helen. You can use just about any jam or jelly to make a delicious quick sauce for baked ham. Some favorites are mint (excellent with ham or lamb), peach, apricot, pineapple, and currant.

Fruit jam or jelly
Dijon or whole-grain mustard

Stir a bit of mustard into the jelly to taste. The proportions are about 3 parts jelly to 1 of mustard.

Heat the sauce to melt the jelly and blend in the mustard a little at a time until the desired taste is achieved. Serve warm on the side with baked ham or other meat.