Pam's Awesome Apricot Rum Glaze for Ham

Name: Pam's Awesome Apricot Rum Glaze for Ham
Prep time: 15 min
Total time: 15 min
Yield: A crowd
Cuisine: American
Ingredients: 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.

Pam's Awesome Apricot Rum Glaze For Ham Recipe

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By Pam Ellingson
@wmnofoz

I am always ready to try something new, so I developed this glaze for our Christmas ham this year. It packs a punch of flavor and would make a fine condiment for those left over Ham sliders. Yum

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Serves:

A crowd

Prep:

15 Min

Method:

Blend

Ingredients

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.
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How to Make Pam's Awesome Apricot Rum Glaze for Ham

Step-by-Step

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.

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