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Spirit glaze for ham from Joy of Cooking (Sixth edition) by Irma S. Rombauer and Marion Rombauer Becker

  • bourbon
  • whole cloves
  • oranges
  • dry red wine
  • brown sugar

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Notes about this recipe

  • MidwesternerTT on April 17, 2017

    Perfectly balanced flavors with baked ham. Simple stir-together glaze for the final half-hour of heating. I poured over the entire ham about 40 minutes before done baking, then basted every 10 minutes. I wanted a no-mustard change from my usual mustard-maple glaze and this was great on a small boneless ham. Leftover ham got frozen in half-pound packets and included some of the glaze/pan drippings in each.

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