Memorable Results. Every Tim e.
Brighten Up Any Recipe with
Holland House® Cooking Wine
G LA ZED H A M W IT H SHERRY-ORANGE D IJO N SAUCE
Brown Sugar Glaze
5 lb.
hickory smoked ham*
1/2
cup packed light brown sugar
2
Tbsp. Holland House* Sherry
Cooking Wine
Sherry-Orange Dijon Sauce
1 /2
cup packed light brown sugar
1
Tbsp. cornstarch
2
whole cloves
dash ground nutmeg
2
Tbsp. Dijon-style mustard
1/2
cup Holland House* Sherry
Cooking Wine
1/2
cup orange juice
1
/3 cup golden raisins or
dried cherries
1
tsp. grated orange peel
(optional)
Preheat oven to 350° F. Place ham
in a roasting pan. In a small bowl, stir
together 1/2 cup brown sugar and 2
tablespoons Holland House* Sherry
Cooking Wine. Brush half the glaze
over the ham. Roast ham uncovered
approximately 20 minutes per pound
or until internal temperature is 160° F.
See ham wrapper for precise cooking
time and temperature; directions may
vary. Brush remaining glaze over ham
halfway through cooking time.
For Sherry-Orange Dijon Sauce,
combine 1/2 cup brown sugar,
cornstarch, cloves and nutmeg in a
1-quart saucepan. Stir to remove
lumps. Stir in mustard until mixture
is a smooth paste. Gradually stir in
Holland House* Sherry Cooking Wine
and orange juice. Add raisins.
Cook sauce over medium-high heat,
stirring frequently, until mixture boils.
Reduce heat and boil gently 3 to 5
minutes. Serve sauce with sliced ham.
Serves 8
* Notes: For an 8-10 pound ham,
double the ingredients for the glaze
and sauce. Sherry-Orange Dijon Sauce
may be made a day ahead and
refrigerated; reheat before serving.
Holland House* Cooking Wine is also
available in White, Marsala, Red,
Vermouth and White with Lemon flavor.
Go to www.mizkan.com and click
on "Holland House Offer"for a FREE
downloadable recipe booklet
and coupon.
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2010
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