Sweet & spicy ham glaze (adapted from Rachel Ray)

While the original recipe called for its that had gluten in them, I still wanted to try this glaze for my Easter ham. This is my gluten free version of the cherry ham glaze that I found on Rachel Ray's website.
Sweet & spicy ham glaze
1 cup of brown sugar
1 tsp cardamon
1 tsp chili powder
2 tablespoons Dijon or grainy mustard (private selection at Smith's is gluten free)
1/2 cup cherry preserves
Mix all ingredients in sauce pan. Bring to a boil on medium high & then reduce temperature to low. Summer for 10 minutes. Glaze ham after it has reached 140 degrees. Continue cooking ham until internal temperature reaches 160. Cover & let ham rest for 20 minutes.