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 ...

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.

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 ...

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.

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 ...

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.

If desired, brush them with apricot glaze for a shiny surface. Place apricots on a plate and freeze for 30 minutes. Cover tightly and refrigerate. The roses may be made 3 days ahead of time. 13.