In a medium bowl, mix the brown sugar, orange zest, orange juice, honey, mustard and spices until well combined. The glaze should be runny enough to fall from a spoon in ribbons, but not thin.

Stir in molasses, honey, brown sugar, mustard and pepper; return to a boil. Reduce heat and simmer, uncovered, until thickened, 12 to 15 minutes. Remove ham from oven.

It's ready in 10 minutes and will take your holiday ham to the next level.

Combine brown sugar, orange juice, honey, and remaining 1/8 teaspoon ginger in a small saucepan. Bring to a simmer over low; simmer, stirring often, until thickened, 8 to 10 minutes.

Pineapple juice, brown sugar, lemon and Dijon mustard cook down into a lush glaze that is brushed over the ham while roasting. Click here for recipe David Malosh for The New York Times.