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| APPLE SAUCE GLAZE |
| 1 CUP APPLESAUCE 1/4 CUP BROWN SUGAR 1/3 CUP HONEY 1 TEASPOON DRY MUSTARD |
| Mix the ingredients thoroughly. Pour a portion over the Ham & save the remaining amount for a table sauce. Just before serving heat the table sauce to assure that the sugar crystals are dissolved. |
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| CINNAMON RAISIN SAUCE |
| 1/2 CUP BROWN SUGAR 1 TABLESPOON CORNSTARCH 1/2 TEASPOON CINNAMON 1 CUP APPLE JUICE 1/2 CUP RAISINS 1 TABLESPOON BUTTER |
| In a small saucepan combine all ingredients except raisins & butter. Cook, stirring constantly until the mixture is clear & thick. Add the raisins & cook until they are plumped, about 10 minutes, stir in butter. |
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| CURRANT JELLY GLAZE |
| 1 CUP CURRANT JELLY, I LIKE RED BETTER THAN GRAPE |
Spread over Ham the last 30 minutes of baking.
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| APRICOT PECAN GLAZE |
| 1 CUP APRICOT PRESERVES 1/3 CUP FINELY CHOPPED PECANS |
| Spread preserves over Ham & sprinkle with nuts 30 minutes before baking. |
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| ORANGE MARMALADE GLAZE |
| 1 CUP ORANGE MARMALADE |
| Spread over Ham 30 minutes before baking. |
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| OLD FASHIONED MUSTARD SAUCE |
| 3 TABLESPOONS BUTTER 1 TABLESPOON ALL PURPOSE FLOUR 1 TABLESPOON PREPARED MUSTARD 1 DASH PEPPER 1 TEASPOON SALT 1 CUP MILK |
| Melt the butter in a saucepan. Mix the flour, mustard, pepper salt in. Using a whisk, stir in the milk. Bring to a simmer & let simmer for about 2 minutes, until thickened. |
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| OLD FASHIONED HORSERADISH SAUCE |
| 3 TABLESPOONS BUTTER 2 TABLESPOONS ALL PURPOSE FLOUR 1/2 TABLESPOON PREPARED MUSTARD 2 TABLESPOONS PREPARED HORSERADISH 1 DASH PEPPER 1/8 TEASPOON NUTMEG I TEASPOON SALT 1 CUP MILK |
| Melt the butter in a saucepan, mix in the remaining ingredients except the milk. Using a whisk, stir in the milk. Bring to a simmer & let simmer for 2 minutes, until thickened. |
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| HONEY BARBECUE GLAZE |
| 1/4 CUP CATSUP 1/4 CUP HONEY 1/2 TABLESPOON VINEGAR 1/2 TEASPOON CHILI POWDER |
| Mix all ingredients thoroughly & simmer in a saucepan for about 10 minutes. Brush on Ham during the last 30 minutes of baking |
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CRANBERRY SPICE SAUCE
| 1/2 CUP BROWN SUGAR 1/2 CUP DRIED CRANBERRIES 1 TABLESPOON CORNSTARCH 1 CUP APPLE JUICE 1 DASH CLOVES 1/2 TEASPOON CINNAMON 1 TABLESPOON BUTTER |
| In small saucepan combine brown sugar, cornstarch & apple juice. Cook stirring constantly, until mixture is clear & thick. Add the dried cranberries & spices, cook for about 10 minutes. Stir in the butter. |
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| MAPLE GLAZE |
| 3/4 CUP MAPLE SYRUP 1 TABLESPOON WHITE VINEGAR 1/2 TEASPOON MUSTARD POWDER 5 WHOLE CLOVES 1 ( 8 OZ ) CAN CRUSHED PINEAPPLE |
| Whisk together the maple syrup, vinegar & dry mustard. Score the Ham & brush on the glaze, continue to brush as it bakes. Before baking insert whole cloves into the Ham. Then when done top with the pineapple. |
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| HONEYED HAM GLAZE |
| 1 CUP HONEY 1/2 CUP CATSUP 1/4 CUP MUSTARD 1 TABLESPOON WORCESTERSHIRE SAUCE 1 TABLESPOON DRIED MINCED ONION 1/4 TEASPOON GROUND CLOVES 1/8 TEASPOON GROUND GINGER |
| Mix all ingredients together in a bowl. Pour over the Ham slices as you serve as a glaze. |
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