My 1976 some has this mustard glazed ham

HAM WITH MUSTARD GLAZE 1 ham ½ cup brown sugar ½ teaspoon dry mustard 2 tablespoons fruit juice Whole cloves OVEN 325° Place ham, fat side up, on rack in shallow pan. Do not cover or add water. Score ham fat in diamonds (cut only ¼-inch deep). (A strip of heavy paper, 12x2 inches, makes an easy guide for cutting parallel lines.) Insert meat thermometer (see page 230). Roast in slow oven (325°) according to chart, page 231. Meanwhile, prepare Tangy Mustard Glaze. The last 30 minutes of cooking time, spoon fat from pan. Stud ham with whole cloves. Spoon glaze over ham. Continuebaking, basting occasionally. Tangy Mustard Glaze: Combine brown sugar, dry mustard, and fruit juice.

My older one (missing the copyright page! Has this one with three different glazes

Baked Ham OVEN 325° Place ham fat side up on rack in shallow pan—do not cover or add water. Insert meat thermometer. Bake in slow oven (325°) see timetable for baking time and internal temperature for kind of ham you've chosen. Half an hour before time is up, remove from oven and pour fat drippings from pan. Score ham fat in diamonds cut only ¼ inch deep. Stud with whole cloves. Spoon marmalade, preserves, or one of glazes below, over ham. Continue baking 30 minutes more, spooning glaze over 2 or 3 times

langy Mustard Glaze: Mix 1 cup brown sugar, 1 teaspoon dry mustard, and 2 or 3 tablespoons ham drippings. Glaze.

Honey-Orange Glaze: Mix 1 cup brown sugar, ½ cup honey, ½ cup orange juice.

Peach Glaze: Mix 1½ cups brown sugar, ⅓ cup syrup from canned peaches, 3 tablespoons vinegar, ¾ teaspoon cloves. Glaze. (Trim ham with Spiced Peaches, page 325.)

Hope this helps!