Crab Apple Glazed Ham

8 oz. jar Dorothy's Crab Apple Jelly

1 Tbsp. Dijon mustard
1/3 c. Pineapple juice

14 oz Can Pineapple Tidbits, drained

Mix jelly, mustard and juices over low heat until dissolved.

Baste ham with 1/3 of sauce. Baste every 10 minutes.

Heat pineapple in the remaining sauce, and then serve the sauce with Ham.