In small saucepan over medium heat combine pineapple juice with cornstarch. Stirring constantly, cook until mixture thickens and becomes glossy. Stir in mustard and marmalade.

In a lightly greased 9-X 11-X 1-inch baking pan place ham. Spoon 1/4 glaze over ham and heat according to package directions, basting several times with glaze.

Stir reserved tidbits into remaining glaze and heat throughout. To serve, slice ham and top slices with glaze.