Pam's Awesome Apricot Rum Glaze for Ham
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- 15 oz
- apricot preserves (for alternative, see note below)
- 1/2 to 3/4 c
- dark rum (i like myers)
- 2-3 Tbsp
- coarse ground dijon mustard (grey poupon with whole mustard seeds)
- a few grinds of black pepper
- 2 tsp
- soy sauce, dark
- 1 to 2 Tbsp
- vegetable oil (something with no dominant taste)
- 2 tsp
- lemon juice, fresh (optional)
- 1/8 tsp
- salt (optonal)
NOTE: IF YOU CAN'T FIND GOOD APRICOT PRESERVE WITH PIECES OF APRICOT IN IT, USE APRICOT JAM AND COOK/SOFTEN ABOUT 8-10 DRIED APRICOTS IN WATER TO COVER AND THEN WHIZ WITH A STICK BLENDER OR CHOP FINE.
1Place all ingredients into a deep bowl or large measuring cup and blend with a stick blender. Adjust to taste and store in an airtight container in the fridge.
2When ready to use, heat slightly to make glaze pourable for ease of coverage of the ham during the last 30-45 minutes of heating. Brush or pour glaze over ham 2-3 times to develop a nice crusty exterior. Save some to pass at the table for guests who want more sauce.