In a saucepan, combine orange and lemon juices and peel, wine or cranberry
juice, corn syrup and mustard. Simmer for 30 minutes. Add the cranberry
sauce and ham drippings, if desired; heat through. If a thicker glaze is
desired, bring just to a boil. Combine cornstarch and water; add to glaze.
Cook and stir until slightly thickened. Serve warm over sliced ham. Yield;
3 1/2 cups. MC formatting by bobbi744@sojourn.com
Recipe by: Taste of Home Magazine, Dec/Jan '94, p. 19
Posted to MC-Recipe Digest V1 #470 by Roberta Banghart
<bobbi744@sojourn.com> on Feb 03, 1997.
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