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Ingredients
- 1 6 pound cooked ham semi-boneless
- HONEY-MUSTARD GLAZE 1/4 cup grainy mustard
- 2 tablespoons honey
- 1 tablespoon bourbon
- RED CURRANT & ORANGE GLAZE 1/2 cup currant jelly
- 2 tablespoons orange juice
- 1 1/2 teaspoons ground pepper
- BROWN SUGAR AND CLOVE GLAZE whole cloves 4 tablespoons butter
- 3 tablespoons brown sugar
- 1 tablespoon fresh lemon juice
Let ham warm to room temperature for 30 minutes. Heat oven to 325. Place ham on rack in roasting pan and bake 1 hour; prepare glaze. Brush ham with glaze and continue to bake 30 minutes, basting every 15 minutes. Transfer ham to cutting board and let stand 15 minutes. Then carve and serve. HONEY-MUSTARD GLAZE Process all ingredients in blender until smooth. Brush glaze on ham and baste. RED CURRANT AND ORANGE GLAZE Blend all ingredients and brush on ham and glaze. BROWN SUGAR AND CLOVE GLAZE Score ham in diamond pattern. Stud with cloves and bake. Melt butter; add sugar and lemon juice and blend over low heat until smooth. Brush glaze on ham and baste.
Ingredients
- 1 6 pound cooked ham semi-boneless
- HONEY-MUSTARD GLAZE 1/4 cup grainy mustard
- 2 tablespoons honey
- 1 tablespoon bourbon
- RED CURRANT & ORANGE GLAZE 1/2 cup currant jelly
- 2 tablespoons orange juice
- 1 1/2 teaspoons ground pepper
- BROWN SUGAR AND CLOVE GLAZE whole cloves 4 tablespoons butter
- 3 tablespoons brown sugar
- 1 tablespoon fresh lemon juice
Let ham warm to room temperature for 30 minutes. Heat oven to 325. Place ham on rack in roasting pan and bake 1 hour; prepare glaze. Brush ham with glaze and continue to bake 30 minutes, basting every 15 minutes. Transfer ham to cutting board and let stand 15 minutes. Then carve and serve. HONEY-MUSTARD GLAZE Process all ingredients in blender until smooth. Brush glaze on ham and baste. RED CURRANT AND ORANGE GLAZE Blend all ingredients and brush on ham and glaze. BROWN SUGAR AND CLOVE GLAZE Score ham in diamond pattern. Stud with cloves and bake. Melt butter; add sugar and lemon juice and blend over low heat until smooth. Brush glaze on ham and baste.
Billy Glaze was born in 1944.
Peter Glaze is 5' 5".
racipe of the glaze for sanitary ware
Confectioner's Glaze, which is also known as resinous glaze, pure food glaze, natural glaze, and pharmacutical glaze, is an alcohol-based solution. When it is created, dried flakes of shellac (which is made from the secretions of female lac bugs) are re-dissolved in denatured alcohol.
