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Brown Sugar Mustard Glaze
1 cup brown sugar 2 tbsp prepared mustard
Apple Butter Glaze
1 cup apple butter 1/2 cup orange juice 1 tbsp dried onion 1 tbsp Worcestershire sauce
Cook on stove on low until heated through.
Maple Glaze
3/4 cup maple syrup 1 tbsp vinegar 1/2 tsp mustard powder 5 cloves 1 (8 oz) can crushed pineapple - drained (optional)
Mix together syrup, vinegar and mustard powder.
Score ham, insert cloves and brush on glaze. Brush on pineapple after the first glaze if desired.
Traditional Pineapple Glaze
I can (15 oz) of pineapple rings, with juice reserved 1 jar maraschino cherries, drained 1 cup brown sugar
Place pineapple rings on ham, with toothpicks, inserting a cherry in the middle of each ring in the same manner.
On low heat, combine reserved pineapple juice and brown sugar. During the last hour of cooking, use the glaze every 15 minutes on the ham until there is none left.
Mandarin Orange Glaze
Juice drained from a 15 oz can of mandarin oranges 1 cup brown sugar 2 tbsp orange juice
Combine all ingredients in a sauce pan over low heat, until sugar is dissolved. Use the glaze to baste the ham every ten minutes during the last hour of baking.