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Craig Claiborne

Grenadine Ham Glaze

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Preparation info
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • ¾ cup grenadine syrup
  • 1 cup cider vinegar
  • ½ tablespoon

Method

Heat the grenadine and vinegar together and stir in the mustard. Keep the glaze hot while basting the ham.

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