| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | c | Dark Karo syrup |
| 1/2 | c | Brown sugar, packed |
| 3 | T | Prepared yellow mustard |
| 1/2 | t | Ground ginger |
| 1/8 | t | Ground cloves |
INSTRUCTIONS
Combine all ingredients and bring to a boil. Reduce heat, and simmer for 5 minutes, stirring constantly. Let cool. Brush on ham frequently during the last 30 minutes of baking. My personal notes say... I copied this recipe from a cookbook borrowed from Home Ec. department at school, but neglected to write down the name. Shame on me. I've used this with pork tenderloin. It makes a lot for a small buffet ham, but is just right for a larger one. It keeps a long time in the fridge. I'm using this Christmas for my ham. In addition, we're having fried oysters and baked turkey. With all that, I should not have to cook for at least a week..... Posted to EAT-L Digest by "Sharon H. Frye" <shfrye@PEN.K12.VA.US> on Dec 22, 1997
A Message from our Provider:
“God doesn’t call the qualified, He qualifies the called.”
Nutrition (calculated from recipe ingredients)
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Calories: 451
Calories From Fat: 16
Total Fat: 1.9g
Cholesterol: 0mg
Sodium: 563.9mg
Potassium: 217.8mg
Carbohydrates: 110.7g
Fiber: 1.7g
Sugar: 107.1g
Protein: 2.2g