| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Dark Karo syrup |
| 1/2 |
c |
Brown sugar; packed |
| 3 |
tb |
Prepared yellow mustard |
| 1/2 |
ts |
Ground ginger |
| 1/8 |
ts |
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:
“This is the day the Lord has made! Be glad!”