Molasses-Mustard Glaze for Ham

Molasses-Mustard Sauce
This rich, deep-flavored sauce with its slightly sweet taste is the perfect backdrop to the salty ham.
1/2 to 1 1/2 cups reduced-sodium chicken broth
1 tablespoon molasses
1 tablespoon packed dark brown sugar
1 tablespoon Dijon mustard
1/4 teaspoon freshly ground pepper
1 tablespoon cornstarch
1 tablespoon water
1. After removing ham from oven, scrape up any browned bits from bottom of pan; stir into pan juices. Pour into 4-cup glass measuring cup. Remove and discard any fat on surface of pan juices; add enough broth to measure 2 cups. Pour into medium saucepan, straining first if desired.
2. Stir in molasses, brown sugar, mustard and pepper; bring to a boil over high heat. In small bowl, stir together cornstarch and water; stir into sauce. Bring to a boil, stirring constantly. Reduce heat to medium; boil until slightly thickened.
2 cups (enough for half ham)