Ham Glazes and Sauces

Cherry Almond Glaze

1 (12 oz.) jar cherry preserves
1/4 c. vinegar
2 tbsp. corn syrup
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/3 c. slivered almonds

3 tbsp. water In a saucepan, combine all ingredients except almonds and water. Bring to a boil. Reduce heat; simmer 2 minutes, stirring frequently. Stir in the almonds. About 15 minutes before ham is done, spoon 1/4 to 1/3 cup glaze over ham.
Repeat if desired. Stir water into remaining glaze; heat through and serve with ham. Makes 1 1/2 cups glaze.



Cherry Sauce for Ham

1 can cherry pie filling
1 c. orange juice
1/2 tsp. ginger
1/2 tsp. cinnamon Mix all ingredients.

Heat and serve over baked ham.



Coke or Pepsi Ham Glaze

6 oz. Coke or Pepsi
2 tbsp. mustard
1 tsp. ground cloves
1/4 c. brown sugar

Mix together. Keep basting ham with glaze.




Crab Apple Glaze

1 (17 oz.) jar spiced whole crab apples
1 c. brown sugar
1 fully cooked center cut ham sliced
1" thick (about 1 1/2 lb.)

Drain apples reserving 1/2 cup syrup. Combine syrup with brown sugar; heat until boiling. Put crabapples in foil with a little syrup drizzled over, seal and put over fire at edge of barbeque grill. Grill ham over low coals 10-15 minutes on each side. Brush with syrup. Cook 1-2 extra minutes.




Dijon Mustard Glaze

1/2 c. (6 oz.) apple jelly
1 tbsp. Dijon mustard
1 tbsp. bourbon (opt.)
1 1/2 tsp. lemon juice

1/8 tsp. ground cloves For Garnish: Fresh pineapple wedges. Melt jelly in a small saucepan or in microwave. Remove from heat. Whisk in remaining glaze ingredients until well blended. Cool to room temperature. Heat oven to 350 degrees. Have a roasting pan ready. Unwrap ham. Stand cut side down in roasting pan (this seals in moisture and keeps slices from separating during heating). Bake about 1 hour (8 minutes per pound). Remove from oven. Increase oven temperature to 450 degrees. Brush ham with glaze and return to oven 5 to 7 minutes longer until glazed.
Remove from oven and let stand 10 minutes before serving. To Serve: Place ham on its side on serving platter. Gently fan slices out from bone. Surround with pineapple wedges.



Ham and Honey Sauce

1/2 c. cultured sour cream
1/4 c. strained honey
1/2 c. mayonnaise
1 tsp. prepared mustard
1 tbsp. horseradish

Fold ingredients together. Serve with baked ham or on ham sandwiches.



Apple/Apricot Glaze

1 c. apples, diced
1 c. apricots
1/2 tsp. dry mustard
2 c. apple cider
1/2 tsp. crushed cloves

Soak apricots in cider for 1 hour.
After ham has cooked 1-1 1/2 hours, remove from oven.
Add above ingredients, blended together. Ham rule of thumb = 325 degrees at 25 minutes per pound.



Mustard Glaze

1 1/2 c. brown sugar
2 tbsp. cloves
2 tbsp. black pepper
2 tbsp. dry mustard Cider vinegar

Mix together with cider vinegar to form a paste.
Put on ham the last hour (after taking off the skin) of baking time.




Mustard Gravy

3/4 c. brown sugar
1/4 c. dry mustard (scant)
1 tbsp. flour
3/4 c. bouillon (diluted somewhat)
2 egg yolks, beaten

Mix brown sugar, dry mustard and flour. Add bouillon and beaten egg yolks. Cook in a double boiler, stirring constantly. Serve with baked ham.




Mustard Pears

1/3 c. sugar
1/3 c. prepared mustard
1 c. vinegar
1 1/2 c. juice drained from 1 lg. can pear halves

Bring sugar, mustard, vinegar and pear juice to boiling point.
Pour over pears. Let stand in refrigerator several hours or overnight. Place pears around a baked ham or a thick slice of ham.



Orange Marmalade Glaze

12 c. brown sugar
4 tbsp. honey
14 c. orange marmalade
14 tsp. dry mustard

Combine and spoon over ham an hour before finishing baking.



Raisin Sauce for Sliced Ham

1/2 c. sugar
2/3 c. water
1/2 c. red currant jelly
3/4 c. raisins
2 tbsp. butter or margarine
1 tbsp. vinegar
1/2 tsp. cinnamon
1/4 tsp. cloves
1/8 tsp. salt
1 tsp. corn starch (at least)

Mix sugar and water to come to a boil. Then add jelly, raisins, butter, vinegar, and spices. Allow to cook to a boil adding the corn starch to sauce to make it thicken.



Raisin Sauce for Baked Ham

2 tbsp. vinegar
1/2 c. brown sugar
1 tsp. lemon juice
1 tsp. mustard
1 c. water
2 tbsp. flour
3/4 c. raisins or more

Mix together. Cook until thicken. Serve with baked ham