Made this one for Thanksgiving, 2004.  The recipe is from the Better Homes and Gardens grilling book.  1 1/2 cups seedless blackberry jam, 1/4 cup stone ground mustard, and 2 tablespoons of balsamic vinegar are heated up and applied as a glaze in the last 20 minutes of cooking.  A great glaze for a smoked ham that's a little different from the usual maple/honey/mustard glaze.