Ingredients: 1-1/2 pounds ham steak, 1/2-inch thick 1-1/2 cups apricot preserves 1/2 cup barbecue sauce, tomato-based 1 teaspoon grated ginger 1 teaspoon garlic powder 2 tablespoons lime juice ...

Add apricot spread and orange juice to skillet, stirring until spread melts. Reduce heat and simmer for 5 to 6 minutes, turning ham frequently, until coated with glaze.

Barbecued spare ribs with an apricot-ancho glaze, are rich, sweet and as smoky as one could hope for. Grilling sweet corn concentrates its sugars, and roasted garlic butter makes a sensuous ...

1. Preheat the oven to 275°. In a small saucepan, cover the garlic cloves with water and bring to a boil. Cover and simmer over moderately low heat until the garlic is barely tender, about 10 ...

Apricot honey ham is a roasted bone-in ham topped with a sweet homemade glaze made with apricot preserves that can be enjoyed hot or cold. Get the recipe: Apricot Honey Ham ...

Prepare the turkey glaze: In a small bowl, stir together the apricot jam, lemon juice, lemon zest, and sage. Season with salt and pepper. Microwave the glaze until thinned slightly, about 20 seconds.

To make the filling, boil apricots in water for about 10 minutes. Drain and add 1 cup sugar. Mix well, then purée using a blender or immersion blender and cool to room temperature.

Apricot glaze: ¼ cup apricot preserves 2 tablespoons orange-flavored liqueur In a mixing bowl, place dried fruits. Toss with ⅓ cup liqueur. Cover with plastic food wrap and refrigerate 6 hours ...

Sriracha, a Thai hot sauce with the consistency of ketchup, is some powerful stuff. If you’re serving people sensitive to heat, you can cut the sauce back to 3/4 cup.

Rosemary pork tenderloin with apricot mustard glaze Ingredients pork 1-1/2 pounds pork tenderloin, trimmed of silver skin 2 tablespoons fresh rosemary, minced or 2 teaspoons dried rosemary, crushed ...