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home > recipes > sauces and condiments > fresh ham glaze
from Yardley, PA 1 14-16 pound fresh ham 2 cans beer 1/2 cup brown sugar 1 cup water plus 1/2 cup wine vinegar 1 teaspoon mustard seed 1/2 teaspoon cracked pepper l/2 teaspoon celery seed Bring to boil sugar, vinegar, beer and seasonings. Pour over ham that has been slit about 1/2-inch deep across the top several times. Let stand overnight, or at least 5 hours before you bake at 300 degrees for 4 to 5 hours, basting frequently. When done, cook remaining liquid down to a thick sauce to serve over the ham. Smoked ham could be done the same way.

Fresh Ham Glaze


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list all recipes for SAUCES (340)
list all recipes by DAVE (405)


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(posted July 19, 2003)

from Yardley, PA

1 14-16 pound fresh
ham
2 cans
beer
1/2 cup
brown sugar
1 cup water plus
1/2 cup
wine vinegar
1 teaspoon
mustard
seed
1/2 teaspoon cracked pepper
l/2 teaspoon
celery seed

Bring to
boil sugar, vinegar, beer and seasonings. Pour over ham that has been slit about 1/2-inch deep across the top several times. Let stand overnight, or at least 5 hours before you bake at 300 degrees for 4 to 5 hours, basting frequently. When done, cook remaining liquid down to a thick sauce to serve over the ham. Smoked ham could be done the same way.



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