Easter ham glazes - WFSB 3 Connecticut

Easter ham glazes

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ROCKY HILL, CT (WFSB) -

Our friend's at Stew Leonard's joined Kim Lucey and Mike Cameron Saturday morning to share some recipe tips to help with your Easter dinner.

Below you can find the recipes for three glazes to help sweeten up your holiday ham.

Brown Sugar Pineapple Glaze

  • In a saucepan heat 1 cup crushed pineapple in heavy syrup, 1/2 cup packed brown sugar, 1 tablespoon cornstarch and 1 tablespoon Dijon mustard over a medium-high heat.
  • Heat and stir constantly until thickened and bubbly.
  • Makes 1 1/2 cups of glaze.

Apricot Glaze

  • In a saucepan heat 1/2 cup apricot preserves, 1/2 cut honey, 2 tablespoons cornstarch, 2 tablespoons lemon juice and 1/4 teaspoon ground cloves over medium-high heat.
  • Heat and stir constantly until thickened and bubbly.
  • Makes 1 cup of glaze.

Peach Glaze

  • In a blender combine 1 drained can (15 ounces) of peach halves in syrup, 1/2 cup of packed brown sugar, 2 tablespoons of apple cider vinegar and 1/2 teaspoon ground cloves.
  • Pulse until smooth.
  • Makes 1 1/2 cups of glaze.

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