nd halve cherries; reserve juice for Cherry Glaze.
In a large mixing
LEMON-MUSTARD GLAZE: mix together all ingredients, makes 3/4 cup glaze.
STOUT GLAZE: In a saucepan combine the stout, honey and butter. bring to boiling, reduce heat and simmer uncovered for 10 minutes. Makes 3/4 cup glaze.
APRICOT-CHERRY GLAZE: Stir together all ingredients, makes one cup.
PEACE-PINEAPPLE GLAZE: In a saucepan combine ingredients. Cook and stir over medium heat until heated through. Makes 1 1/4 cup glaze.
uck into the boiling water for 10 seconds.
Remove and
oil.
To make the cherry glaze, bring cherries, brown sugar, ginger
Remove ham from oven and stud with cloves.
In small bowl, combine preserves and honey. Spoon over ham surface during the last 30 minutes of baking.
Makes enough glaze for a 4 pound half ham. Double recipe for whole ham.
very time you prepare ribs for any recipe.
Place the ribs
Mix all ingredients in a small saucepan and heat to boiling, stirring frequently.
Poke holes in your ham with a cutlery fork so the ham will absorb more of the glaze.
Pour the glaze over the ham and bake at 350 degrees until done, basting at least twice during cooking.
NOTE: If your ham is pre-cooked or smoked, you only need to cook long enough to re-heat it. Save the juices for any leftover ham you might have. You can freeze the ham with some of the cooking juices in ziplock bags. They re-heat wonderfully.
Place the Cherry Preserves in a sauce pan
pread on the ham. Put the coated ham on a plate or
Make the glaze by bringing the cherry juice to a simmer in
For the glaze, combine the balsamic vinegar, honey,
Drain cherries, reserving 1/4 cup juice for glaze; set aside. Beat butter at medium speed with an electric mixer until creamy; gradually add 3/4 cup sugar, beating well.
Stir in flour and next 3 ingredients.
Shape into 24 balls.
Press each ball around a cherry, covering completely; place on ungreased cookie sheets. Bake at 350\u00b0 for 18 to 20 minutes.
Transfer to wire racks to cool completely.
Sprinkle with powdered sugar and drizzle with cherry glaze.
Yield:
2 dozen.
all container.
Let rise for 10 minutes or so.
Let cream cheese stand at room temperature until softened. Beat until fluffy. Gradually add Eagle Brand milk while stirring. Stir until thoroughly mixed. Add lemon juice and vanilla. Stir until well mixed. Turn into prepared crust. Chill 2 or 3 hours (do not freeze) before garnishing top of pie with cherry pie filling or cherry glaze.
Mix all ingredients together and simmer for about 10 minutes until hot. Raisins can also be added of desired. Put in a bowl and pass at the table with slices of ham.
PIE:
Mix cream cheese, condensed milk, lemon juice and vanilla.
Pour into pie crust.
CHERRY GLAZE:
Blend sugar and cornstarch, stir in cherry juice.
Cook until thickened and clear, stirring constantly.
Stir in a few drops of red food coloring if desired.
Add cherries.
Completely cool and top the pie.
Drain juice from cherries into saucepan.
Add juice from oranges and lemon, then add ginger, brown sugar and sherry. Place on low heat and stir occasionally to make sure sugar is dissolved.
As ham bakes, spoon a couple of tablespoons of sauce over it at various intervals.
br>Add the brown sugar, cherry preserves, and ground pepper and
vegetable platter. As a glaze for grilling, simply brush on the
Place ham on a rack in a