Spicy Baked Ham

12 pound bone-in spiral sliced ham

1 1/2 cups Swanson® Chicken Broth (amount

divided in recipe steps below)

1 cup hot pepper jelly (we like Stonewall Kitchen® brand for this recipe)

1/2 cup Dijon-style mustard

1. Heat the oven to 350°F. While the oven is heating, place the ham, bone-side up, into a roasting pan. Pour 1 cup broth into the roasting pan and cover the pan tightly with foil.

2. Bake for 1 hour. During the last 30 minutes of the baking time, heat the remaining 1/2 cup broth, the pepper jelly and mustard in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to medium-low and cook for 20 minutes. Reserve 1 cup pepper jelly mixture to serve with the ham.

3. Bake the ham, uncovered, for another 1 to 1 1/2 hours or until hot, basting with the remaining pepper jelly mixture every 30 minutes (add more chicken broth if the bottom of the pan starts to look dry).

4. Slice the ham and serve with the reserved pepper jelly mixture for drizzling.