Recipe of the Day — Apricot Glaze

Today I share with you my ‘secret recipe’ for my favorite glaze for ham, pork loin, etc. Are you ready?

Smucker’s Apricot Preserves (the stuff with chunks of apricot)

That’s it. You can heat it in a pan with a tsp of sugar so it gets all drippy and easy to spoon or brush onto the meat. I add it about 15 minutes before I think the meat should be done.

I also cook my hams and pork loins differently than most instructions — most say to bake uncovered and then to cover when you pull it out of the oven; I generally keep mine covered until I add the glaze and let it bake uncovered for the last 15 min and then when it comes out I cover again and let it rest 10 min or so before slicing. Sometimes I spread more preserves over the sliced meat on a platter. Mmm, yummy!

We’re going against tradition and having ham, not turkey, for Thanksgiving. Gorf & Egana are joining us so hopefully they don’t take home our coughing germs! šŸ˜‰

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