Fruity Ham Glaze

Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A spicy and sweet glaze to serve with your ham.

By sal

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
15
Yield:
2.5 cups
Nutrition Info
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified

Directions

  • Puree in a blender: apricot preserves, fruit cocktail and Dijon mustard. Pour into a saucepan and add nutmeg. Heat over medium heat until bubbly.

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Nutrition Facts

Per Serving:
69 calories; protein 0.3g; carbohydrates 18g; fat 0.1g; sodium 109.7mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

DOLFANCHICK1027
Rating: 4 stars
07/13/2003
This recipe was very tasty. I think it was more of a sauce than a glaze though. Which was fine with us. We had a thick cut center ham slice and I followed the directions on the ham package for the time and temp to bake the ham. The last 15 minutes of baking time I added the "glaze" to the top of the ham baked for the remaining time and the "glaze" hadn't "glazed". I then upped the temp and baked 15 minutes longer. It still was saucy on top. I halved the recipe and there was still at least a cup of sauce/glaze left. We just dipped our ham in it as a side sauce. The flavor was really good just not what I expected. This sauce would be really good for dipping Chinese eggrolls in. Thanks! Erin Read More
Helpful
(22)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
DOLFANCHICK1027
Rating: 4 stars
07/13/2003
This recipe was very tasty. I think it was more of a sauce than a glaze though. Which was fine with us. We had a thick cut center ham slice and I followed the directions on the ham package for the time and temp to bake the ham. The last 15 minutes of baking time I added the "glaze" to the top of the ham baked for the remaining time and the "glaze" hadn't "glazed". I then upped the temp and baked 15 minutes longer. It still was saucy on top. I halved the recipe and there was still at least a cup of sauce/glaze left. We just dipped our ham in it as a side sauce. The flavor was really good just not what I expected. This sauce would be really good for dipping Chinese eggrolls in. Thanks! Erin Read More
Helpful
(22)
CALA
Rating: 5 stars
07/13/2003
This was the first Christmas dinner i ever prepared on my own and it was a HUGE success! it was surprsingly easy and inwxpersive. I didn' have nutmeg on hand and i replaced in with a teaspoon of ginger and added orange slices for a citrus burst. Fabulous and everyone wanted seconds and thirds. I would definitly do it again! Read More
Helpful
(17)
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