- Cook onion, green pepper and celery in butter until tender but not brown. Blend in flour.
- Add apricot nectar, mustard, vinegar, catsup or tomato sauce, preserves, and pepper.
- Cook, while stirring, until thick and smooth.
- Place the ham in the grill, brush with the newly-made barbecue sauce, and grill 2-8 minutes per side to heat through. Lightly baste with the remaining barbecue sauce.
- Serve over fluffy rice.
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