| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauce |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Clover honey |
| 1 3/4 |
c |
Water |
| 1 |
cn |
(6-oz) frozen orange juice |
| 1 |
ts |
Dry mustard |
| 1/2 |
ts |
Salt |
| 1 |
|
Stick cinnamon |
| 1/8 |
ts |
Nutmeg |
| 3 |
tb |
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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