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6 lb. fully cooked half ham
3 lb. potatoes, pared and
thinly sliced
4 medium onions, thinly sliced
3 tsp. salt
3 Tbsp. butter or margarine
2 Tbsp. flour
1/8 tsp. pepper
1/8 tsp. paprika
2 1/4 c. milk
1/4 c. brown sugar, packed
2 Tbsp. honey or corn syrup
1/2 tsp. dry mustard

Preheat oven to 325 degrees. Put ham in shallow roasting pan.
Bake, uncovered, 1 1/4 hours. Place potatoes, onions and 2
teaspoons salt in large saucepan. Cover with water; bring to
boil and cook 5 minutes or until potatoes are just tender.
Drain. Melt butter in small saucepan. Remove from heat. Add
flour, 1 teaspoon salt, pepper and paprika. Stir until smooth.
Gradually stir in milk. Bring to gentle boil, stirring con-
stantly. Boil gently for 3 minutes. Set sauce aside. Remove
ham from oven. Increase oven temperature to 400 degrees. Mix brown
sugar, honey and mustard; pat mixture on ham. Place ham in
center of 3 quart shallow baking dish or shallow casserole.
Spoon drained potato mixture around ham. Pour sauce over
potato mixture. Sprinkle potatoes with paprika. Bake approxi-
mately 30 minutes.

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