ADVERTISEMENT
ORANGE-HONEY GLAZE
"Use as a glaze for spareribs, ham, game hens or broiler-fryer chickens,"
1 (6 ounce) can frozen orange juice concentrate, thawed
1/4 cup prepared mustard
1/4 cup honey
1/2 cup butter or margarine
1 clove garlic, crushed
1 tablespoon soy sauce
2 tablespoons dry sherry or apple juice
1/2 teaspoon ground ginger
In small saucepan, combine orange juice concentrate, mustard, honey, butter and garlic. Heat until butter is melted. Stir in soy sauce, sherry and ginger,
FOR SPARERIBS:
Baste with the glaze once every 15 minutes during last hour of baking time,
FOR HAM OR POULTRY:
Baste with glaze last 30 minutes of cooking time.
Makes about 1 1/2 cups glaze
From: Recipelink.com
Source: Recipe booklet: Gems of Gold with Honey, Honey Advisory Board, 1970's
"Use as a glaze for spareribs, ham, game hens or broiler-fryer chickens,"
1 (6 ounce) can frozen orange juice concentrate, thawed
1/4 cup prepared mustard
1/4 cup honey
1/2 cup butter or margarine
1 clove garlic, crushed
1 tablespoon soy sauce
2 tablespoons dry sherry or apple juice
1/2 teaspoon ground ginger
In small saucepan, combine orange juice concentrate, mustard, honey, butter and garlic. Heat until butter is melted. Stir in soy sauce, sherry and ginger,
FOR SPARERIBS:
Baste with the glaze once every 15 minutes during last hour of baking time,
FOR HAM OR POULTRY:
Baste with glaze last 30 minutes of cooking time.
Makes about 1 1/2 cups glaze
From: Recipelink.com
Source: Recipe booklet: Gems of Gold with Honey, Honey Advisory Board, 1970's
MsgID: 3146620
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (18)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (18)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (18)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Toppings - Glazes
Toppings - Glazes
- Honey Mustard Ham Glaze
- Balsamic Glaze - Family Frowns at Veggies? Quick Tricks Get Smiles
- Tangy Hawaiian Glaze
- Red Lobster Style Citrus-Rum Glaze and Citrus Butter Glaze (NOT Red Lobster)
- Bennigan's Guinness Glaze (copycat recipe)
- Orange Glaze for Ham
- TGIF Balsamic Glaze
- Apricot Glaze for Ham or Vegetables
- Apple-Bourbon Glaze (2) and Apple-Bourbon Sauce (not Damon's)
- Holiday Cranberry Sauce or Glaze (for turkey or pork, make ahead)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!