DRAIN 1 can (14 fl oz./398 mL) Pineapple Sliced in Juice, reserving juice. Mix reserved pineapple juice with 1 cup orange marmalade and 2 Tbsp. Dijon mustard. Reserve 1 cup of the mustard mixture to brush onto ham during final 30 minutes of cooking.
POUR remaining mustard mixture into small saucepan; cook on medium heat until heated through, stirring occasionally. Serve over ham slices with pineapple and orange slices, if desired.
