So Chris and I are having Easter. We're still thinking over a menu but this looks like a likely glaze if we have ham.
Grate the zest of 2 limes; set aside. Squeeze the juice into a saucepan; add 8 thin slices fresh ginger and 2 C. unsweetened pineapple juice. boil until reduced to 1/2 C., 8 to 10 minutes. Strain then add the lime zest, 1 C. apricot preserves and 1/4 C. dijon mustard. Pour half the glaze over the ham and brush to coat. Baste periodically while the ham is in the oven.
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