As I had mentioned in a previous blog entry, we serve pork for your New Year's dinner. Typically, it is served with black-eyed peas, collard greens or green beans, baked sweet potatoes and sweet cornbread. One of my favorite pork recipes is a Apricot-Brandy glazed ham.
Apricot-Brandy glaze is very easy and very taste. I would even say that you could put this on a leather boot and it would taste delicious.
1 cup apricot preserves
3 tablespoons brandy (not brandy flavoring)
1 tablespoon corn starch
1 cup orange juice
3 tablespoons brown sugar
2 teaspoons Dijon mustard (or spicy brown mustard for more flavor)
While ham is roasting, purée preserves in a blender.
In a sauce pan, whisk orange juice, apricot preserves, brown sugar and corn starch until well combined. Cook over medium low heat until slightly thickened, stirring frequently.
Add mustard and brandy, whisk. Continue cooking over low heat 1 to 2 additional minutes.
Remove from heat.
Spread glaze on ham during the last 30 minutes of oven baking. Reapply during the last 15 minutes if desired.
Serve extra glaze along side of ham.
I will using the Big Easy again for this ham. It will take about 10 minutes per pound to cook. During the last 15 minutes of cooking in the Big Easy, apply the glaze. Don't apply during the last 30 minutes of cooking in the Big Easy. If you do, you will burn the glaze. It gets very hot inside the cooking chamber.