SC - Cider sauce

[grizly at mindspring.com]

sca-cooks at ansteorra.org wrote:
.....SNIP........
And now to chapter 2.  With Christmas looming, and the family
tired of turkey, I got us a spiral slice ham, and this morning,
put it in the oven with a glaze of cider sauce (left over in the
refrigerator).  I "repainted" it about every 20 minutes for an
hour or so, and it turned out better than any old honey glazed
ham I have ever had.>>>>>>>>>>>

Congrats on the success.   I love ot hear a good sauce story go well!

My latest success involves a pice of pork loin, the cider sauce, 24 hours in a refrigerator, and 85 to 95 minutes in a 375F oven (with 1/2" water in the pan . . . baste every 10 minutes in last 30 minutes).  If you get the urge to add the pan drippings to the marinade and simmer vigorously for 15 minutes to reduce and meld. Slice and serve with sauce and your favorite side dishes (mine were roasted garlic mashed potatoes and steamed green beans).

It may not be heaven, but it reheats sooooooo well!

niccolo difrancesco