4 lb Ham, boneless and fully

           -cooked
      3 c  Rhubarb, fresh OR 16-oz

           -frozen cut rhubarb
  1 1/4 c  Sugar

    1/3 c  Orange juice

      2 ts Orange peel; grated

    3/4 ts Dry mustard

      1    Cinnamon sticks

  Do not preheat oven.  Place ham, straight from the refrigerator, on a rack
  in a shallow roasting pan. Add 1/2 cup water. Insert a meat thermometer
  into the thickest part of the ham. Cover the pan tightly with aluminum
  foil, leaving the thermometer dial exposed. Roast in a 325 oven until
  thermometer registers 135 degrees, about 19-23 minutes per pound.
  Meanwhile, combine rhubarb, sugar, orange juice, orange peel, dry mustard
  and cinnamon stick in a large saucepan. Bring to a boil. Reduce heat to
  medium and cook, uncovered, about 15 minutes, stirring occasionally. Remove
  cinnamon stick.
  Remove aluminum foil from ham and spoon a small amount of sauce over the
  ham 15 minutes before end of cooking time. Remove ham when meat thermometer
  registers 135 degrees. Allow ham to stand, covered, about 10 minutes, or
  until the thermometer registers 140^. Serve remaining sauce with ham. Makes
  2 1/4 cups sauce.