Haven’t tried.
Sounds good!
- Dion mustard
- orange marmalade
- packed brown sugar
- whole cloves
Your basic cabbage and sausage meal! Always good.
- large clove garlic minced
- salt
- black pepper
Haven’t tried
Make it for the holidays and freeze the leftovers for use in soups, breakfast, souffles, etc..
- Brown sugar
The way we fix it most of the time.
- bacon grease
- water
- cabbage
- salt
Haven’t tried…but I’m going to.
- apple cider vinegar
- water
- chopped onion
- packed brown sugar
- sugar
- cider vinegar
- salt
- pepper
Haven’t tried.
Sounds good for left over ham.
- sweet pickle relish
- prepared mustard
- mayonnaise
Haven’t tried…but sounds really good!
A very nice optional condiment would be adding balsamic vinegar on the top when finished cooking. If you would like to get a bit more adventurous, pull ’em out of the oven 10 min. early and gently barbeque them a bit, on a grill.
- olive oil
- Kosher Salt
- pepper
This was pretty good used as a glaze on my boiled ham recipe in this book. I actually made with crasins, boiled my ham, pulled out of water, scored top of ham, glazed and placed in a 350 degrees oven for 15-20 minutes.
- dry mustard
- flour
- brown sugar
- vinegar
- water
I finally tried this glaze! I started by boiling my ham as usual, cut back on time, then placed in a pan put glaze on, covered and finished off in the oven. I’ve never gotten so many compliments!
I prefer to boil my ham…bet you could use this glaze after boiling ham and just put in oven to set glaze.
- honey
- brown sugar
- bourbon
- Dijon mustard
- orange juice
- About 1/2 cup dried cranberries
- smoked ham half
- bacon
- apple cider vinegar
- salt & pepper to taste