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Ingredients
- Tangy Orange: Whisk 1 cup orange marmalade with ¼ cup regular prepared mustard and ¼ cup brown sugar.
- Apple Thyme: Whisk 1 cup apple jelly with 2 tsp Dijon and 1 tsp dried thyme.
- Apricot Dijon: Whisk 1 cup apricot jam with 2 tsp Dijon and ¼ cup brown sugar.
- Maple Glaze: Whisk ½ cup maple syrup with ½ cup brown sugar and 1 tsp dry mustard.
- Sherried Currant Sauce: Bake ham in 1 cup Port or sherry. Combine cup red currant jelly, finely grated peel of 1 orange, 2 Tbsp Dijon,
- And ¼ cup pan drippings.
Preparation
Step 1
Tangy Orange: Whisk 1 cup orange marmalade with ¼ cup regular prepared mustard and ¼ cup brown sugar.
Apple Thyme: Whisk 1 cup apple jelly with 2 tsp Dijon and 1 tsp dried thyme.
Apricot Dijon: Whisk 1 cup apricot jam with 2 tsp Dijon and ¼ cup brown sugar.
Maple Glaze: Whisk ½ cup maple syrup with ½ cup brown sugar and 1 tsp dry mustard.
Sherried Currant Sauce: Bake ham in 1 cup Port or sherry. Combine cup red currant jelly, finely grated peel of 1 orange, 2 Tbsp Dijon,
And ¼ cup pan drippings.