The best ham glaze in the world

1 Servings

Ingredients

Quantity Ingredient
1 cup Dark Karo syrup
½ cup Brown sugar; packed
3 tablespoons Prepared yellow mustard
½ teaspoon Ground ginger
⅛ teaspoon Ground cloves

Directions

Combine all ingredients and bring to a boil. Reduce heat, and simmer for 5 minutes, stirring constantly. Let cool.

Brush on ham frequently during the last 30 minutes of baking.

My personal notes say... I copied this recipe from a cookbook borrowed from Home Ec. department at school, but neglected to write down the name. Shame on me. I've used this with pork tenderloin. It makes a lot for a small buffet ham, but is just right for a larger one. It keeps a long time in the fridge.

I'm using this Christmas for my ham. In addition, we're having fried oysters and baked turkey. With all that, I should not have to cook for at least a week.....

Posted to EAT-L Digest by "Sharon H. Frye" <shfrye@...> on Dec 22, 1997

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