Mustard Glaze!

Although a baked ham can be a very simple
 dish, what can make it extraordinary is not
only the preparation of the ham itself… but
finding a perfect glaze. Here is mine:

1/3 cup honey
1/3 cup apricot preserves
1/3 cup pineapple
1 or more tablespoons of arrowroot
 ( as a thickener)
1 1/2 tablespoons (this is merely a ‘guideline’)
of Brandy ( Armagnac is best)
1 tablespoon Dijon Mustard
1/4 Teaspoon cloves

Directions: bring to a simmer in a sauce
 pan to thicken and add arrowroot as necessary.
 Score the Ham and baste the ham in the
last 30 minutes of cooking. Make more sauce
 for a large ham or double for some to
 use at the table.



Karen  :)