| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauce |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Clover honey |
| 1 3/4 |
c |
Water |
| 1 |
|
6-oz frozen orange juice |
| 1 |
t |
Dry mustard |
| 1/2 |
t |
Salt |
| 1 |
|
Stick cinnamon |
| 1/8 |
t |
Nutmeg |
| 3 |
T |
Cornstarch |
INSTRUCTIONS
Mix all ingredients, except cornstarch. Remove 1/4 cup mixture and
stir in cornstarch. Return to sauce and blend. Cook over medium heat,
stirring occasionally, until sauce boils and thickens. Boil 1 minute.
Cool. When baking ham or any pork, baste meat with sauce 2 or 3 times
during last 30 minutes of baking. From the book <High Cotton Cookin'>,
Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9,
downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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