ham glaze
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| Measure | Ingredient |
|---|---|
| 16 ounces | Whole berry cranberry sauce |
| ½ cup | Light brown sugar |
| dash | Madeira |
| 1 cup | Apricot jam |
| 1 tablespoon | Dijon st style mustard |
| 1 cup | Orange marmalade |
| 1 tablespoon | Dijon style mustard |
| 1 cup | Hoisin sauce |
| 16 ounces | Whole berry cranberry sauce |
| 1 tablespoon | Dijon style mustard |
| Or | |
| Sherry to moisten | |
| ½ cup | Light brown sugar |
| Bourbon to moisten | |
| ½ cup | Light brown sugar |
| Rum to moisten | |
| 1 teaspoon | Grated fresh ginger |
| ½ cup | Light brown sugar |
CRANBERRY GLAZE
APRICOT GLAZE
ORANGE GLAZE
HOISINBERRY GLAZE
These glazes are for fully cooked hams. Great for Easter or anytime.
To make any of the above glazes, mix sugar, fruit and mustard (if used) and thin to a thick paste with the liquor or wine (orange juice may be substituted)
Apply the glaze the last 15 minutes of cooking to prevent burning.
Carole Sugarman Washington Post 4/12/95 == Courtesy of Dale & Gail Shipp, Columbia Md. == Submitted By GAIL SHIPP On 04-13-95
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