Ham glaze

Yield: 1 recipe

Measure Ingredient
16 ounces Whole berry cranberry sauce
½ cup Light brown sugar
\N 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
\N \N Or
\N \N Sherry to moisten
½ cup Light brown sugar
\N \N Bourbon to moisten
½ cup Light brown sugar
\N \N 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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