Driving a friend to the cruiseship docks today and on the way home I was thinking about what to glaze a ham with that I smoked for Easter. It dawned on me that one of my favorite sauces from my childhood, was Jezebel Sauce. It makes a heck of a glaze for a ham and my Mother used to serve it on the side for more dipping, if you liked. Here is how I make it;
1-12 oz jar Pineapple Preserve
1-12 oz Apricot Preserve
1-12 oz Orange Marmalade
3 Tbsp Colemans Dry Mustard
1/2 cup fresh Horseradish
Turn your black pepper mill as much as you like.
Mix all the ingredients in a non-reactive saucepan, usually I sift the dry mustard to eliminate clumps, simmer on low to meld all the flavors. Refrigerate overnight. Bring to room temp before glazing ham and serve the dipping sauce cold.
Zing!!!!
Happy Easter my Brethren,
Jed
1-12 oz jar Pineapple Preserve
1-12 oz Apricot Preserve
1-12 oz Orange Marmalade
3 Tbsp Colemans Dry Mustard
1/2 cup fresh Horseradish
Turn your black pepper mill as much as you like.
Mix all the ingredients in a non-reactive saucepan, usually I sift the dry mustard to eliminate clumps, simmer on low to meld all the flavors. Refrigerate overnight. Bring to room temp before glazing ham and serve the dipping sauce cold.
Zing!!!!
Happy Easter my Brethren,
Jed
