“The Art of Jam ‘n Jelly Glazing”
Combine equal parts of pineapple jam and French’s Prepared Mustard. Spread over ham and bake. Garnish with tidbits or slices of pineapple arranged in flower patter on hame with cloves to hold them in place for a festive touch.
Heat one can (1 pound) jellied cranberry sauce over low heat, stirring with a fork to speed softening. Blend in 2 tablespoons French’s Prepared Mustard and 2 tablespoons French’s Worcestershire Sauce. Baste ham several times with glaze; serve any leftover glaze as a sauce. Garnish platter with cranberry slices cut in festive shapes with cookie cutters. For a holly garnish use whole cranberries with leaves cut from green pepper. Orange shells filled with cranberry sauce are good, too!
“Baked Ham with Fruit Jam and Jelly Glazes”
Bake ham according to the wrapper instructions or type of hame. 15 to 20 minutes before hame is done, take out of the oven. Increase oven heat to 400-degrees. Remove rind, if any, from ham. Score fat criss-cross; stud with French’s Whole Cloves. Spread with one of the following glazes. Return to oven and bake 15 to 20 minutes or until nicely browned. The glaze is sufficient for a 12 to 14-pound ham.
Mix equal parts of currant jelly and French’s Prepared Mustard. Spread over ham and bake. Cranberry or plum jelly will be equally delicious.
Orange Honey Glaze
Combine 1/4 cup French’s Prepared Mustard, 1/4 cup orange juice, 1/2 cup honey, and 1 tablespoon grated orange rind. Fasten maraschino cherries onto hame with toothpicks or cut maraschino cherries into flower shapes. Use cloves for centers. Garnish with orange wedges and watercress.
Combine 1 cup brown sugar with 1/4 cup French’s Prepared Mustard. Stir until smooth. Garnish with spiced whole peaches or fill hollows of peach or pear halves with tart red or mint-flavored jelly.
Bittersweet Orange Glaze
Combine 1/2 cup French’s Prepared Mustard with 1/2 cup orange marmalade. Garnish platter with thick orange slices studded with cloves and with orange shells filled with mashed sweet potatoes, topped with a sprig of parsley.
Combine 1/2 cup grape jelly or any tart jelly such as currant or plum, with 1/4 cup French’s Prepared Mustard and a dash of ground cloves and cinnamon. Good, too, on lamb. Garnish platter with small bunches of frosted grapes in slightly beaten egg white. Place on cake rack until almost dry. Sprinkle with superfine sugar. Refrigerate until dry.