Directions:
Combine brown sugar, vinegar and peach syrup in
medium saucepan.
Bring to boil over high heat, reduce to low and
simmer 8 to 10 minutes. In a small bowl dissolve
cornstarch in orange juice then add to the brown
sugar mixture.
Add remaining ingredients (except for Mango
Peach Tango Hot Sauce), mixing well.
Cook over medium heat, stirring constantly until
mixture boils and thickens.
Remove from heat add Mango Peach Tango Hot Sauce
to taste. Brush half of glaze over ham 30 minutes
before han is finished cooking.
When ham is done remove it from oven and brush
with the rest of the glaze and let sit 15 to 20
minutes before serving. |