GLAZES

By pat1908

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.