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Ham glaze and sides

BeerBQBeerBQ Posts: 113
edited 4:52PM in EggHead Forum
Anyone have a good recipe for a ham glaze (or some dipping sauce for ham)? Or side dishes for Xmas dinner. Doesn't necessarily have to be egg related.

Comments

  • mix mustard, brown sugar, pineapple juice and ground cloves for a glaze or dipping sauce that is fabulous. good luck
  • MaineggMainegg Posts: 7,787
    a can crushed pineapple, a can whole cranberry sauce, the juice of one orange and its zest finely chopped, a little ground clove and white wine. simmer and reduce to a nice glaze. use as a galze just at the end as it will burn if on to long and to high a heat. use as a side to dip.
  • I did a cider baked ham from Cooks Country for Thanksgiving and it was great.

    I don't know about the legalities of sharing magazine recipes over the net? Anybody offer help on that issue?

    In any case I could email it to you if you like.
  • SundownSundown Posts: 2,959
    As long as you give attribution for the source it should be fine. It's been done a million times here and on other sites.
  • MaineggMainegg Posts: 7,787
    yeah with everything but THE chili :whistle:
  • OK - so now, how do ya'll get a recipe from a recipe manager software to a posting.

    In looking at previous posts it appears that you are exporting in a particular format. Details?

    Is this OT? Sorry !
  • Frank,

    you can always try the ole "cut and Paste" trick.

    If you don't get the option...the key strokes are...
    1. Highlight area with mouse drag
    2. Ctl+C is copy
    go to the forum and in your message..
    3. Ctl+V is paste.

    HTH

    Jim
    Snellville, GA
  • My understanding of copyright law as it pertains to recipes is that a simple list of ingredients cannot be copyrighted. Original text describing a procedure, however, can be. You are always safe, then, if you rewrite the recipe procedure in your own words. Perhaps one of our attorney Eggheads could comment on this.

    It's my understanding that the various enterprises run by Kimball (Cook's Illustrated, Cook's Country, America's Test Kitchen, etc.) are quite aggressive in protecting what they view as their intellectual property, and have chased after bloggers who posted their recipes, even when attribution was given.

    I do agree with Sundown, however, that in practice recipes are reposted on the internet with attribution all the time by considerate bloggers, and without attribution by the rude ones.
  • BeerBQBeerBQ Posts: 113
    Thanks to all those who posted...I got some good ideas.
  • Need recipe for apricot glaze with Ham thanks
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