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Combine mustard and thyme. Place roast in shallow baking dish;
rub with mustard mixture. Combine 1/2 cup sherry, 1/2 cup soy
sauce, garlic and ginger; pour over roast. Let stand 3 to 4 hours at
room temperature or overnight in refridgerator. Turn roast in
marinade, periodically.
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Remove roast from marinade. Place on rack in shallow baking pan.
Bake at 350 degrees uncovered (meat temperature at 160 or 170
internal measure) for 2 1/2 to 3 hours. Combine jelly, 2 T sherry
and 2 T soy sauce over low heat, stir until jelly is melted. Simmer 2
minutes longer. Serve with roast.
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