Post by Jody on Feb 10, 2009 21:17:31 GMT -8
Ingredients
3 cups Pineapple Apricot Jam
1 cup dark brown sugar, packed
½ cup orange juice
¼ teaspoon cloves, finely ground
½ teaspoon cinnamon
1 tablespoon dijon mustard
2 tablespoons butter
⅛ cup dark molasses, non-sulfared
2 tablespoons Cointreau Orange Liquor
Directions
Mix all ingredients together in a medium sauce pan and bring to a boil for 1 minute, stirring constantly.
Remove from heat and let cool.
Spoon glaze over ham ever 15 minutes the last hour of cooking until completely gone.
Reduce heat in oven to 200 degrees and keep warm until ready to serve.
3 cups Pineapple Apricot Jam
1 cup dark brown sugar, packed
½ cup orange juice
¼ teaspoon cloves, finely ground
½ teaspoon cinnamon
1 tablespoon dijon mustard
2 tablespoons butter
⅛ cup dark molasses, non-sulfared
2 tablespoons Cointreau Orange Liquor
Directions
Mix all ingredients together in a medium sauce pan and bring to a boil for 1 minute, stirring constantly.
Remove from heat and let cool.
Spoon glaze over ham ever 15 minutes the last hour of cooking until completely gone.
Reduce heat in oven to 200 degrees and keep warm until ready to serve.