| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Glazes |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Apple cider or juice |
| 1/2 |
c |
Brown sugar |
| 3 |
tb |
Dijon-style mustard |
| 1/4 |
ts |
Ground cloves |
INSTRUCTIONS
Combine ingredients thoroughly. Use to baste ham or pork roast as it
cooks, brushing it on lavishly every 30 minutes or so.
Glaze will keep, tightly covered and refrigerated, for several weeks.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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