Pour the Ham Glaze over the ham and bake according to Dietz & Watson® package instructions.
When done, remove the ham from the baking pan and set on a cutting board to rest.
Place the baking pan on the stove over high heat.
Deglaze the pan with the white wine, loosening any browned bits from the bottom of the pan with a whisk.
Whisk in the Dijon mustard and the demi-glace. Bring to a boil and reduce by one-third.
Strain sauce through a fine sieve and serve on the side with the ham.
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