Well, the "tradional" ham glaze for my family has always been just to use apricot jam ( sometimes apricot & pineapple ) and add a bit of cloves, nutmeg, and cinnamon, which about as simple as it gets. Not really a recipe that's written down anywhere; I'd guess about 1/2 tsp each of the cloves & nutmeg, 1 1/2 tsp cinnamon, 1/2 cup jam? Stir it up and brush/spoon on about 15-20 minutes before the ham is done.
I haven't tried the silicone pans myself, but America's Test Kitchen (http://www.americastestkitchen.com/) did a review on them and weren't too impressed. They said that while they were easier to clean, and cooked slightly faster, they didn't brown things very well on the bottom, and are kind of "floppy", meaning you have to be very carefull about picking them up when full.
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Date: 2006-04-18 04:35 pm (UTC)I haven't tried the silicone pans myself, but
America's Test Kitchen (http://www.americastestkitchen.com/) did a review on them and weren't too impressed. They said that while they were easier to clean, and cooked slightly faster, they didn't brown things very well on the bottom, and are kind of "floppy", meaning you have to be very carefull about picking them up when full.