Ham Glaze
This is my favorite ham glaze, bar none.

2 small fists of garlic, peeled and separated into cloves. Do not crush or mince.
6 oz. dried tart cherries
¾ bottle dry red wine
6 oz prepared red currant or raspberry jelly
1/3 c. honey

Combine cherries, whole garlic cloves and wine in a saucepan. Bring to a boil, lower the heat and simmer, uncovered, for about an hour, until reduced by half (add water if necessary.)

When completed, strain out the solids. Remove about ¼ cup of cherries and discard all else. Reduce to ½ to 1 cup, depending upon how much sauce you need. Chop the remaining cherries and add back, along with the honey and jelly. Simmer over low heat till nicely combined and heated thru. (May doctor with a little chopped ginger, chopped garlic, etc. Thicken with cornstarch or arrow root if necessary. Then use as a glaze and serve on the side.

Ham Marinade
A great way to start.
(If you do this, strain and add the marinade to the glaze above before cooking it.)

1/3 c red wine
1/3 c. ruby port
1/3 c. water
1 tbsp. hot mustard powder
1 tbsp. Pick-a-Pepper sauce
1 tbsp. ginger powder
½ c. ginger ale
1 tbsp. coarse ground black pepper
6 small whole cloves
(Overall, make enough to half cover the ham to be marinatedP

Marinate for 2-4 days, turning occasionally (but overnight, at least!) Bake at time recommended and glaze the ham for the last 20 minutes, uncovered.

(Again, I like to use a plastic bag sufficiently large to accomodate the ham and tie it off--as opposed to a huge pan which requires that you baste regularly)

(makes 12 std. muffins)

Ingredients:
1/3 cup dried cranberries, chopped
½ cup, plus 2 tbsp. sugar
3 tbsp. boiling water
1 ¾ cups all-purpose flour
½ cup yellow cornmeal
2 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 eggs
1 cup (8 oz.) milk
½ cup sweet butter, melted
1 tbsp. grated fresh orange peel

• Preheat oven to 400 degrees
• Stir together cranberries and 2 tbsp. sugar; then stir in boiling water. Set aside for 15 minutes.
• Mix flour, corn meal, sugar, baking powder, soda and salt.
• Beat eggs lightly; add milk and butter and mix till smooth.
• Stir in cranberries, their liquid and the orange peel, then stir this mixture into the flour mixture.
• Divide batter evenly among 12 buttered muffin cups and bake until risen and tops golden (about 15-20 minutes).
• Remove from oven and cool for 2-3 minutes in the pan.
• Serve warm

Ala Little River Inn of Aldie, VA
Serves 3-6. Also a good dessert served with ice cream.

This is a wonderful “quick” breakfast, especially for large groups. I used to prepare it for my Bed and Breakfast, doubling or tripling the recipe. You can make it at your leisure and bake it when you wish--so long as it is the next day! It’s great for slumber parties, family gatherings, etc. And it is good as dessert!

½ cup packed brown sugar
½ cup butter
2 tbsp. corn syrup, dark or light (dark looks better)
1 loaf French bread sliced into 1 inch thick slices.

5 eggs
1 ½ cup milk
1 tsp. vanilla

In a saucepan, over medium-low heat, mix and melt sugar, butter and syrup. Spray baking dish(es) with PAM. Pour melted mixture into pan(s) and arrange bread slices on it (2-3 slices per person)

In blender mix eggs, milk and vanilla, then carefully pour this mix over bread slices being sure not to miss any areas.

Cover baking dish(es) and refrigerate over night.

Next morning bake, uncovered, in a preheated 350 degree oven for 30 minutes and serve directly from the dish. Butter and syrup are not needed. Turn it upside down when serving . . . looks better!