Jim Morrissey 
BBQ List
12/23/01

Ham Glazes

Title: Apple Glaze
Categories: Sauces
Yield: 1 1/2 cups
8 1/2 oz Cn Applesauce
1/3 c Honey
1/4 c Brown Sugar
1 ts Dry Mustard
Pour 3/4 c over ham. Heat remaining and serve as sauce with ham.
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Title: Orange-Cream Cheese Topping
Categories: Sauces
Yield: 1 cup
8 oz Cream Cheese; softened
2 tb Orange Juice
1 tb Orange Rind; coarsely grated
Orange Sections (garnish)
Watercress (garnish)
Bake and score ham. Cool. Blend cream cheese w/ juice and rind. Spread on
ham. Garnish w/ orange sections and watercress.
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Title: Jelly Glaze
Categories: Sauces
Yield: 1 cup
1 c Cranberry, currant or
other tart jelly
Spread over scored ham during last 1/2 hr. of baking.
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Title: Apricot-Sesame Glaze
Categories: Sauces
Yield: 1 cup
1 c Apricot Preserves
1/4 c Sesame Seeds
Thirty minutes before ham is done, spread w/ apricot preserves then sprinkle
w/ sesame seeds.
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Title: Cider Glaze
Categories: Sauces
Servings: 1 1/2 c.
1/2 c apples cider
1 c honey
Combine the cider w/ the honey and spread on ham.
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Title: Gala Glaze
Categories: Sauces
Servings: 2/3 c.
---------For Whole Ham
1/3 c unsulphured molasses
1/3 c prepared mustard
---------For Half Ham
1/2 c unsulphured molasses
1/3 c prepared mustard
Mix together and spread on ham.
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Title: Milwaukee Glaze
Categories: Condiments
Servings: 3/4 c.
1/2 c brown sugar
2 tb Prepared Mustard
1/4 c Beer or Ale
Mix brown sugar w/ mustard; stir to a paste. Gradually add the beer or ale,
stirring till blended. Brush part of the mixture over ham 45 minutes before
it is done. Brush frequently w/ glaze during remaining baking time.
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Title: Sweet BBQ Glaze
Categories: Condiments
Servings: 1/2 c
1/4 c Apple Jelly
1/4 c Catsup
1 1/2 ts vinegar
1/2 ts chili powder
Combine ingredients in saucepan. Simmer gently for 10 minutes. Use to glaze
ham during last 1/2 hr. of baking.
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Title: Marmalade Glaze
Categories: Condiments
Servings: 1/2 c.
1/2 c Orange, Peach or Apricot
Marmalade
Brush on ham as glaze last 1/2 hr. of baking time.
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Title: Butter Mustard Sauce "Mild" EASY
Categories: Condiments
Servings: 1 c.
2 tb butter
1 tb flour
1 ts salt
1 tb prepared mustard
ds pepper
1 c milk
Children LOVE this one! In saucepan, melt butter. Blend in the flour, salt,
mustard and pepper. Cook till smooth. Remove from heat, stir in milk. Heat
to
boiling, stirring constantly; boil 1 minute.
Title: Cold Mustard Sauce
Categories: Condiments
Servings: 1 cup
1 c Sour Cream
2 tb Prepared Mustard
1 ts Instant Minced Onion
Stir the mustard and onion into the sour cream. Serve COLD.
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Title: Old-Fashioned Horseradish Sauce
Categories: Condiments
Servings: 1 c.
2 tb Butter
2 tb Flour
1 ts Salt
1 ts Prepared Mustard
1/8 ts Nutmeg
ds White Pepper
1 c Chicken Broth
1 tb Horseradish; drained
Zippy and zesty! In saucepan, melt butter. Blend in the flour, salt,
mustard, nutmeg and pepper. Cook til smooth. Remove from heat then stir in
the chicken broth. Heat to boiling stirring constantly. Boil for one minute.
Stir the horseradish in. Serve w/ ham.
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Title: Raisin Sauce
Categories: Condiments
Servings: 1 cup
1/2 c brown sugar
1 tb Cornstarch
1 c Apple Juice
1/2 c Seedless Raisins
1 tb butter or margarine
In saucepan, combine brown sugar and cornstarch. Blend in apple juice (or
cider); stir until smooth. Cook stirring constantly, til clear and thick.
Add raisins, cook 10 minutes to plump raisins. Just before serving, stir in
butter or margarine.
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Title: Cumberland Sauce
Categories: Condiments
Servings: 1 cup
1 c Currant Jelly
2 tb Prepared Mustard
Juice of one Lemon OR
Orange
Slivered Rind of Lemon
OR Orange
Sheer Elegance for ham, hot or cold, or a sauce in which to heat sliced ham.
In a saucepan melt jelly w/ mustard and juice. Add slivered rind

BAKED HAM WITH BOURBON GLAZE
1998 Recipe Hall of Fame
1 cup honey
1/2 cup molasses
1/2 cup bourbon*
1/4 cup orange juice
2 tablespoons Dijon mustard
1 (6- to 8-pound) smoked ham half
MICROWAVE honey and molasses in a 1-quart glass dish at HIGH 1 minute. Whisk
to blend. Whisk in bourbon, juice, and mustard.
REMOVE skin and fat from ham; place ham in a lightly greased 13- x 9-inch
pan. Make 1/4-inch-deep cuts in ham in a diamond pattern. Pour glaze over
ham.
BAKE on lower oven rack at 350 for 2 to 2 1/2 hours or until a meat
thermometer inserted into thickest portion registers 140, basting every 15
minutes with glaze.
REMOVE from pan, reserving drippings. Cover ham, and chill, if desired.
Chill reserved drippings.
REMOVE and discard fat from drippings. Bring drippings to a boil in a small
saucepan. Serve warm with ham. Yield: 12 to 14 servings.
Prep: 10 min.; Bake: 2 hrs., 30 min.

* 1/2 cup orange juice may be substituted for bourbon.
 Copyright Southern Living Inc., 1996-2001. All rights reserved.

MAPLE-CRUMB TOPPING

Ingredients:

4 slices white bread
1/3 cup chopped parsley
2 tablespoons butter or margarine, melted
1/4 cup Dijon mustard
2 tablespoons maple syrup
1 tablespoon grated lemon peel
1/2 teaspoon ground black pepper

Instructions:

With a slicer, cut bread into 1/4-inch pieces. Combine bread with parsley
and butter. In medium-size bowl combine mustard, maple syrup, lemon peel and
pepper. Brush mustard mixture over ham. Pat crumb mixture over ham to cover.
Bake ham as directed. If crumbs become too brown, cover with a tent of
aluminum foil.


Citrus-Spiced Ham Glaze

Ingredients:

1 navel orange, peeled and chopped
1/2 cup sweet orange marmalade
1/4 cup frozen orange juice concentrate
2 tablespoons Dijon mustard
1 tablespoon honey
1/4 teaspoon ground cinnamon

Instructions:

Using a paring knife, peel and chop orange. In medium-sized bowl combine
chopped orange, marmalade, orange juice concentrate, mustard, honey and
cinnamon until well mixed. Brush mixture on ham. Bake ham as directed.


Hawaiian Pineapple Salsa

Ingredients:

1 medium ripe pineapple
1 medium red onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 cup raisins
1 cup packed light brown sugar
1/4 cup white wine vinegar
2 garlic cloves, minced
1 tablespoon minced fresh ginger
1 teaspoon salt
1/4 teaspoon ground gloves

Instructions:


With a chef knife, cut off the crown and stem end of pineapple. Cut off the
rind and remove eyes. Core pineapple. Finely chop flesh.


In 4-quart saucepan combine pineapple, red onion, red pepper, green pepper,
raisins, brown sugar, vinegar, garlic, ginger, salt and cloves. Over high
heat, heat mixture to boiling. Reduce heat to low and simmer, uncovered 20
minutes, stirring occasionally. Set aside 1 1/2 cups pineapple salsa. Spoon
remaining pineapple mixture over ham. Bake ham as directed. Serve reserved
pineapple salsa with ham.

xxxxxxxxxxxxxxxxxxxxxx
Dan Peterson
BBQ List
12/9/00 

I wrote about this sauce this morning but had to get home to find it (as
simple as it is I ought to remember it).  It's a simple recipe and is my
favorite sauce for roast duck.

1- 12 oz jar red currant or quince jelly
 Juice of 1 lemon
1/4 cup Chambord

In a saucepan melt the jelly, stir in juice and Chambord.  Makes 2 cups.
Serve with duck, chicken, turkey or pork.

I haven't tried injecting it yet, but will soon.

Dan

