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    Cognac Orange Glaze

    This is a very simply prepared glaze that can be used on Ham, Chicken or Pork. The total cooking time is less than 10 minutes.

    You will need:

    Cognac (I used Hennessey VS) 2 TBS
    Orange Marmalade (I used Smuckers Simply Fruit) 1 cup
    Honey/Dijon Mustard (I used Plochman’s) 2 TBS + 1 tsp
    Habanero Pepper 1/2 with seeds (cut pepper in half lengthwise

    In a small sauce pot add cognac and habanero pepper bring to a boil to cook off alcohol. Add marmalade and honey/mustard. Turn heat down so that glaze just simmers, put on lid and cook for 5 minutes. Remove habanero pepper. As an alternative you can omit the pepper or use milder Jalapeno pepper. The glaze can be made ahead and reheated when needed. Brush glaze on ham, pork or chicken and roast as you would normally. You can re-glaze the meat half way through cooking time to enhance the flavor.

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