Glazes for Ham

Ann Dodd, F.H.S.

A syrup of 1/2 cup honey, 1 cup brown, 1/4 cup orange and 1/4 cup pineapple juice.

A mixture of 1/2 cup molasses and 1/4 cup prepared mustard; baste once or twice.

Maple syrup, honey or pineapple preserves.

A mixture of brown sugar and prepared mustard, moistened with ham drippings; a little vinegar or cider.





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