Sweet Ham Glazes

Prepare ham according to package directions, uncovering and brushing occasionally with any of the following glazes during the last 30 minutes of baking time. To make any of these glazes, stir the ingredients until well blended.

Plum Glaze

1/2 cup red plum jelly or preserves
2 tablespoons prepared horseradish, drained

Orange and Ginger Glaze

3/4 cup Orange Marmalade
1 tablespoon finely chopped fresh ginger
2 teaspoons Dijon Mustard

Pineapple Glaze

1/2 fresh pineapple, finely chopped (about 2 cups)
1/4 cup honey
1/2 serrano chili pepper, seeded, finely chopped
1-1/2 tablespoons dark rum
1 tablespoon pure maple syrup

Apple Glaze

1/3 cup spiced apple butter
1 cup frozen apple juice concentrate, thawed

Maple and Clover Honey Glaze

1/2 cup firmly packed brown sugar
1 cup pure maple syrup
1 cup clover honey
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground English mustard

Honey Glaze

3/4 cup honey, warmed
1 teaspoon dry mustard
1/2 teaspoon ground cloves

Orange Honey Glaze

1/2 cup firmly packed brown sugar
1/4 cup honey
1/4 cup orange juice

Apricot Glaze

1/2 cup Apricot Preserves
2 tablespoons chili sauce
1-1/2 teaspoons Dijon Mustard

Two that Require Cooking:

Pomegranate-Ginger Glaze

1 cup red currant jelly
1/2 cup pomegranate juice
2 tablespoons cornstarch
1 teaspoon finely chopped fresh ginger

Cook jelly in medium saucepan over low heat for 2 minutes, or until completely melted, stirring frequently. Set aside. Mix pomegranate juice, cornstarch, and ginger in small bowl until well blended.

Maple-Orange Glaze

1/2 gallon (2 quarts) orange juice
2 star anise
2 cinnamon sticks
3 whole cloves
1 cup pure maple syrup

Combine orange juice, star anise, cinnamon and cloves in large saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer until glaze is reduced to 1 cup. Stir in syrup. Strain glaze; cool.

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