Recipe - Orange Rosemary Glaze

One half cup White vinegar
One fourth cup Sugar
1 cup Fresh orange juice
1 tablespoon Fresh lime juice
2 teaspoon Fresh rosemary, chopped
Salt and pepper to taste

In small, heavy saucepan combine vinegar and sugar. Boil, stirring
occasionally, to dissolve the sugar. Reduce heat to medium and boil without
stirring for 5 minutes. Add orange juice and boil 2025 minutes, or until
syrup is thick enough to coat the back of a wooden spoon. Remove from heat
and stir in lime juice, rosemary, salt and pepper.

This recipe was originally to go on grilled pork tenderloin medallions.
I've used it on ham, chicken, and pork. For a large spiral cut ham I
doubled the recipewhich of course extends the time necessary to reduce the
stuff.

Posted to FOODWINE Digest 02 Jan 97

From: "Chris M." chrism@SMHSIGW.SMHSI.COM

Date: Fri, 3 Jan 1997 07:56:41 0700