Reggie Aspiras


by Reggie Aspiras

For the glaze and sauce:
1 cup brown sugar
1/2 cup corn syrup
1/2 cup molasses
1/8 tsp. nutmeg
1/8 tsp. all spice powder
1/2 tsp. cinnamon
1 tsp. Dijon mustard (use 2 tsp. if ordinary kind)
1/4 cup water
1/2 tsp. salt
Purefoods Fiesta ham, cooked, about 1 kilo
1/2″x6″ sugarcane sticks
1/2 cup chicken stock
salt and pepper to taste

For the glaze and sauce:
In a saucepan, add 1 cup brown sugar, 1/2 cup corn syrup, 1/4 cup molasses, 1/8 tsp. nutmeg, 1/8 tsp. all spice, 1/2 tsp. cinnamon, 1 tsp. Dijon mustard, 1/4 cup water and 1/2 tsp. salt. Cook until thick and then brush on top of the ham.

Insert 1/2″x6″ sugarcane sticks on the ham and then cover with Glad aluminum foil. Bake covered for 15 minutes and then glaze again and bake uncovered for another 10 minutes.

To the remaining glaze, add 1/2 cup stock. Season with salt and pepper. Brush ham with glaze before serving.



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