Anyone else having honey glazed ham today?

mmmmm, love that spiral honey glazed ham and mashed pertaters and those rolls that you buy in a box and only make on holidays. Must be getting hungy!

not honey glazed though... that would mean it is Christmas. I am making a ham right now, it is in the oven as a type. It smells good already. It is cooked in a lot of different things, some of which don't sound too good, but all together it makes the best ham. And don't forget the spiced raisin dip...

I can't wait

Picked it up Friday.

Miz t.'s Mustard Mold
Sweet and Spicy. Loved by all who love mustard. Holiday
favorite on HAM. Save time and make the day before! Prep Time:
approx. 15 Minutes. Cook Time: approx. 5 Minutes. Ready in:
approx. 2 Hours 20 Minutes. Makes 6 cups (12 servings).
Printed from Allrecipes, Submitted by Stanley1
3/4 cup white sugar
4 tablespoons mustard powder
1 pinch salt
2/3 cup white vinegar
4 eggs, beaten
1 (.25 ounce) envelope
unflavored gelatin
1/3 cup water
2 cups heavy cream

Directions
1 In a large bowl, stir together the sugar, mustard
powder and salt. Whisk in the vinegar until smooth, then
whisk in the eggs.
2 In the top of a double boiler, or in a metal bowl set
over a pan of simmering water, sprinkle the gelatin over
the water. Heat until gelatin dissolves, and stir to
blend. Whisk the gelatin into the mustard mixture. Set aside
to cool and thicken.
3 When the gelatin is starting to set, whip the cream in
a medium bowl until fluffy. Fold whipped cream into the
mustard mixture until well blended. Pour into a greased 6 cup
mold. Refrigerate until set, about 2 hours. If you don't
have a mold, just pour it into a bowl. This recipe tastes
great either way.

2 cups heavy cream? Sinner, repent!!
(sounds luscious...)