Summary
| Yield | |
|---|---|
| Source | my own take on recipe I found on epicurious |
| Prep time | N/A |
| Cooking time | N/A |
| Total time | N/A |
Ingredients
2⁄3 cup
molasses 1 1⁄3 cup
spiced rhum 3 tablespoon
ginger root, fresh (minced) 1 tablespoon
dry mustard (heaping) 2 teaspoon
cloves (ground powder) 3
hot peppers (or more to taste)Instructions
Mix all ingredients together & bring to a boil. Simmer a minimum of 5 minutes
Liberally coat ham or other meat
Bake in 300 degree F oven
Brush generously with glaze every hour
Notes
Also makes an excellent sauce post cooking. Defat the drippings, then reduce volume by half on a simmer. 1 to 2 teaspoons of corn starch, mixed with water to make a paste; add to simmering drippings while whisking. Serve in a gravy boat.
I usually defat using a baster, but will also cheat if not using the drippings right away & put them in the fridge or freezer so the fat solidifies on the top & is easy to remove.
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