Ingredients: 1/2 cup maple syrup
1 Tbs. Dijon mustard
2 Tbs. fresh tarragon, chopped Preparation: Combine all ingredients and use as needed. Chef's Notes: - When using the glaze for basting, don't add until half way through the process of cooking.
- It can be used on chicken, ham, etc. It's excellent on the grill.
- Bake ham at about 400 degrees, cooking approximately 10 minutes per pound. Add the glaze during the last 30 minutes. (You can even add it to the spiral-cut hams that already have a glaze on them.)
- You can add the ham drippings (extend it with chicken stock if necessary) to the remainder of the baste in a sautC) pan and bring it to a boil for a great sauce.
Books: Keep Cooking the Maine Way
By Marjorie Standish
ISBN: 0892723912
Down East Books (1996)
P.O. Box 679
Camden, ME 04843-0679
Fax: 207-594-7215
E-mail: msteere@downeast.com
New Maine Cooking: The Healthful New Country Cuisine
By Jean Ann Pollard
ISBN: 0892723882
Down East Books
P.O. Box 679
Camden, ME 04843-0679
Fax: 207-594-7215
E-mail: msteere@downeast.com We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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