- 1 cup brown sugar
- 1/2 cup honey
- 2 Tbsp mustard
- 2 to 3 Tbsp Dark Rum
One more thing on hams, I think that ham tends to have to much salt for human consumption. So I boil some water and place the ham in it for about five to ten minutes. This will serve to bring out much of the salt.
This brings me to the other animal that I choose to cook at this season. The duck. While tasty it is very greasy. You can boil the duck, to get rid of the grease, in the same way as you did the ham to get rid of the salt.
The last duck I cooked was on the BBQ grill. Hey I live in Florida, we can nearly BBQ all year down here. To do this I arranged coals around a drip pan in the center of the grill. And after dipping the duck in boiling water, I dried it off and placed in on the grill on a low heat and let it slowly cook. I didn't add anything else to the duck, but I enjoy the taste of the duck alone without any additions.
But you can make an orange glaze for the duck. Here is a recipe from recipecircus.com.
- 1/2 cup orange juice
- 1/4 cup orange marmalade
- 1/4 cup honey
- 1/4 cup light brown sugar
- 1 Tbsp brandy
- Combine orange juice, marmalade, honey, sugar and brandy in small saucepan and simmer over low heat for 5 to 8 minutes, stirring occasionally.
- Spoon glaze over ducks and return to oven for 10 to 15 minutes longer.
- Watch to prevent scorching.
- Remove duck to platter and let rest for 15 minutes before carving.