Pam's Awesome Apricot Rum Glaze for Ham
15 ozapricot preserves (for alternative, see note below)
1/2 to 3/4 cdark rum (i like myers)
2-3 Tbspcoarse ground dijon mustard (grey poupon with whole mustard seeds)
·a few grinds of black pepper
2 tspsoy sauce, dark
1 to 2 Tbspvegetable oil (something with no dominant taste)
2 tsplemon juice, fresh (optional)
1/8 tspsalt (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.
How to Make Pam's Awesome Apricot Rum Glaze for Ham
- Place 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.
- When 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.