Combine all ingredients and bring to a boil. Reduce heat, and simmer for 5 minutes, stirring constantly. Let cool. Brush on ham frequently during the last 30 minutes of baking. My personal notes say... I copied this recipe from a cookbook borrowed from Home Ec. department at school, but neglected to write down the name. Shame on me. Ive used this with pork tenderloin. It makes a lot for a small buffet ham, but is just right for a larger one. It keeps a long time in the fridge. Im using this Christmas for my ham. In addition, were having fried oysters and baked turkey. With all that, I should not have to cook for at least a week..... Posted to EAT-L Digest by "Sharon H. Frye"
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|Serving Size: 1 Serving (602g)|
|Recipe Makes: 1|
|Calories from Fat: 17 (1%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||2 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 1093.6mg||38 %|
|Potassium 510mg||13 %|
|Total Carbohydrate 479.3g||141 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 477.7g|
|Protein 2.3g||3 %|
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Calories per serving: 1829
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