sondray

Holiday Ham Fruit 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.

Honey Mustard Glaze
1/2 c. brown sugar
4 tbsp. honey
1/4 c. orange marmalade
1/4 tsp. dry mustard

Combine and spoon over ham an hour before finishing baking.

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.

Raisin Sauce for Ham
1 c. raisins
1/4 c. brown sugar
2 tbsp. cornstarch
1 1/2 c. water
2 tbsp. lemon
1 tbsp. vinegar

Combine all ingredients in medium saucepan over medium heat; stirring constantly until a boil and sauce has thickened. Spread some Raisin Sauce over ham 10 minutes before ham comes out. This is optional you can wait for ham to be on plate to put your Raisin Sauce on it. Makes about 2 cups.