I finally tried this glaze! I started by boiling my ham as usual, cut back on time, then placed in a pan put glaze on, covered and finished off in the oven. I’ve never gotten so many compliments!
I prefer to boil my ham…bet you could use this glaze after boiling ham and just put in oven to set glaze.
- smoked ham half
- About 1/2 cup dried cranberries
- honey
- brown sugar
- bourbon
- orange juice
- Dijon mustard
Use with Betsy’s Beef Tenderloin recipe in this book or prime rib or any steak/beef.
- sour cream
- finely chopped fresh parsley
So easy you will never buy again.
- Lemon Juice
This will keep indefinitely if stored in a glass container (jar) in the refrigerator. I prefer to use “Heinz India Relish”, but it is becoming increasingly difficult to find.
- Miracle Whip Dressing
- Sweet Relish
- butter
- finely chp onion
- flour
- milk
- salt
- butter
- flour
- milk
- nutmeg
- salt and ppper
This Creole sauce is made with tomatoes, celery, bell peppers, onions, and garlic, along with seasonings, herbs, and other ingredients. Make this sauce an hour or two ahead of time for more flavor.
- butter
- olive oil
- chopped green bell pepper
- chopped yellow or red bell pepper
- chopped celery
- paprika
- Creole seasoning
- dried leaf thyme
- dried leaf oregano
- dried leaf basil
- Worcestershire sauce
- hot pepper sauce
- freshly ground pepper
- tomato paste
- butter
- olive oil
- basil
- crushed red pepper flakes
- -3 teaspoons balsamic vinegar
- pepper in 4 slices
- hot pepper in whole
- paste plus 3x water
- onion whole
Other fondue sauces: Shedd’s, Heinz BBQ
- egg
- salt
- pepper
- sugar
- lemon juice
- grated onion
- dry dill to taste
- sour cream