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.

Skillet Sizzled Corn Bread

Ingredients:

1 C. cornmeal
1 T. baking powder
¼ tsp. salt
1 large egg
¼ C. vegetable oil (I use olive oil)
1 C. all-purpose flour
¼ tsp. baking soda
1 ¼ C. yogurt
2 to 4 T. maple syrup
2 to 4 T. butter (I always use 4 T.)
Pan used: 10″ cast iron pan

Prepartation:

Preheat oven to 375ºF.
Combine cornmeal, flour, baking powder, baking soda and salt in a bowl. Whisk to incorporate well.
In another bowl, whisk together the yogurt, egg, maple syrup and oil. Put the butter into the cast iron pan and melt in the preheating oven.
Mix the wet into the dry ingredients just enough to fully saturate all of the dry mixture. Scrape the batter directly into the hot butter in the cast iron pan.
Bake for about 25 minutes, or until the top is lightly browned and the corn bread is starting to pull away from the sides of the pan a little bit. This recipe yields a crispy golden crust with a delicious moist interior!