The best ham glaze in the world
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dark Karo syrup |
| ½ | cup | Brown sugar; packed |
| 3 | tablespoons | Prepared yellow mustard |
| ½ | teaspoon | Ground ginger |
| ⅛ | teaspoon | Ground cloves |
Directions
Combine all ingredients and bring to a boil. Reduce heat, and simmer for 5 minutes, stirring constantly. Let cool.
Brush on ham frequently during the last 30 minutes of baking.
My personal notes say... I copied this recipe from a cookbook borrowed from Home Ec. department at school, but neglected to write down the name. Shame on me. I've used this with pork tenderloin. It makes a lot for a small buffet ham, but is just right for a larger one. It keeps a long time in the fridge.
I'm using this Christmas for my ham. In addition, we're having fried oysters and baked turkey. With all that, I should not have to cook for at least a week.....
Posted to EAT-L Digest by "Sharon H. Frye" <shfrye@...> on Dec 22, 1997