I took a different approach to the glaze I used on our Christmas ham this year. In previous versions I made it more orange flavored, using frozen orange juice, but for this year I took a different approach, and I'm happier with it.
I used maybe a cup of brown sugar, a goodly amount of dry Colman's mustard- at least a tablespoon or two, about an ounce or so of our Survival Spice® barbecue rub, then just enough fresh orange juice to create a paste. I slathered it on in two layers about 15 minutes apart during the last half hour, keeping a close eye on it because of all the brown sugar, and it came out beautifully.
How was your Christmas? Did Santa bring you anything good?
oooga booga , i gotta try dat , happy newt year
It was awesome, JB. The ham was cured with a lot of cloves, so I'd add some to this glaze if your ham seems to be lacking it.
Happy New Year yerownself!