Bring to boil over high heat, reduce to low and simmer 8 to 10 minutes. In a small bowl dissolve cornstarch in orange juice then add to the brown sugar mixture.

Add remaining ingredients (except for Mango Peach Tango Hot Sauce), mixing well. Cook over medium heat, stirring constantly until mixture boils and thickens.

Remove from heat add Mango Peach Tango Hot Sauce to taste. Brush half of glaze over ham 30 minutes before han is finished cooking.

When ham is done remove it from oven and brush with the rest of the glaze and let sit 15 to 20 minutes before serving.