Ham Glaze Recipes

Pineapple-Apricot Glaze:

Grate the zest of 2 limes; set aside. Squeeze the juice into a saucepan; add 8 thin slices ginger and 2 cups unsweetened pineapple juice. Boil until reduced to 1/2 cup, 8 to 10 minutes. Strain, then add the lime zest, 1 cup apricot preserves and 1/4 cup dijon mustard.

Apple-Maple Glaze:

Boil 2 cups apple cider in a saucepan over medium-high heat until reduced to 1/2 cup, 8 to 10 minutes. Reduce the heat to low; add 1/2 cup each apple jelly and maple syrup, 1/4 cup whole-grain mustard, 1/2 teaspoon allspice and 1/4 teaspoon nutmeg.

Ghee

How to Make Ghee In The Crock-Pot [Link]

"Come Back" Sauce

This sauce originated at the Mayflower Cafe in Jackson, Mississippi, where it was the house salad dressing. It got its name because diners kept "coming back" for it. Come Back Sauce pairs well with any kind of fried food (try fried green tomatoes) and also makes a tasty dip for cold boiled shrimp.






Ingredients:

1 tbsp. grated onion (using the large holes of a box grater)
1 cup mayonnaise
3 tbsp. fresh lemon juice
1 tbsp. vegetable oil
1 tbsp. prepared chili sauce
1 tbsp. Worcestershire sauce
1 tsp. dry mustard
1 tsp. salt
1 tsp. freshly ground black pepper

Preparation:

Combine all the ingredients in a medium bowl and stir well. If the sauce is too thick to drizzle, add 1 tbsp. water to thin.  Refrigerate in an airtight container for up to 2 weeks.
Try it with "Nannies Catfish Cakes"; wonderful!

Tzatziki Sauce 2

• 16 ounces plain yogurt
• 1 medium cucumber, peeled, seeded, and finely chopped
• Pinch kosher salt
• 4 cloves garlic, finely minced
• 1 tablespoon olive oil
• 2 teaspoons red wine vinegar
• 5 to 6 mint leaves, finely minced

Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.

Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.

Yield: 1 1/2 cups

Tzatziki 1

• 16 oz. of plain or Greek yogurt (preferably not fat free)
  
• 1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded
  
• 2-3 cloves garlic, minced
  
• 1/2-1 tsp white wine vinegar
  
• salt and pepper
  
• squeeze of fresh lemon juice
  
• drizzle of extra virgin olive oil

Strain yogurt using a cheesecloth over a bowl for several hours or overnight to get out as much moisture as possible.
Shred the cucumbers and then wrap in a towel and squeeze to remove as much moisture as possible. Don’t skip this step!
Mix together the strained yogurt, shredded cucumbers, garlic, vinegar and lemon juice. Add salt and pepper to taste. It’s best to refrigerate for 30 minutes or more before serving, so flavors can meld.
Drizzle a little olive oil over the top.