This is a mustard glaze recipe posted by steelmagnolia2007 - I have used it for every ham I have made since she posted it in 2007 -- and it is so delicious & easy. It definitely has a slight mustard taste. I cook my ham the normal way I always do-and start applying the glaze 30 minutes before the end of the cooking time. 1 cup dark brown sugar, packed 3 T Dijon mustard 5 T Balsamic vinegar Score top of ham. Cook as you always do and apply glaze 30 minutes before end of cooking time. Mix glaze ingredients well in separate small bowl. Slather generously over all of the exposed ham. Continue cooking, uncovered, another 30 minutes, basting every 10 minutes. Mixing pan juices with a little bit of the glaze makes a fab gravy!

Nita, fingers crossed for Bobby. They are so young--which works in their favor when it comes to the future. (I vaguely remember those days!) Love that tilapa. It's delicious without a lot for prepping. Enjoy! Glenda, LOL! Who in the world can resist a KK donut? Haven't had one for a while, but it sure sounds delicious. Shirley--oooh, I want meatloaf with a big slice of onion on it. Whatcha' cooking tomorrow? Georgysmom, I just love Newman's stuff. The olive oil is delicious, BTW. I've had their pasta sauce but don't remember much about it. The good thing about buying them is a percentage goes to charities--or at least it used to. Jasdip, honey, I'm glad you had a good day, but it sounds really cold to me. Love your dinner! Guess I shouldn't tell you we'll have temps in the low 80's the rest of the week. :-( I hope our winter isn't over--we haven't had much of one so far. Kayjones, got a couple of chairs at your table that aren't occupied? We could be there by midnight ;-) That sounds wonderful! This is such a hard time to work in the yard--especially in the northern part of Florida. But we're all in for a wonderful week with the warm temperatures. Enjoy!

Do you mean bread alone - with no meat? Can't help you there (or with a crockpot recipe) but this is a good make-ahead recipe and doesn't need to be piping hot, just warmed up is fine. Ever since I first made this, its all I make and my family loves it. Thanks, Marilyn! Bread and Sausage Stuffing (Marilyn) 2 pounds white bread 2 pounds pork sausage 6 stalks celery; chopped 2 onions; chopped 1 cup butter 2 teaspoons dried sage 1 teaspoon dried thyme salt and pepper to taste 2 cloves garlic; minced 1/2 cup chopped fresh parsley 4 eggs 6 cups chicken stock Cut bread into cubes and lay out to dry. In a large skillet, cook sausage until well browned; place in a large mixing bowl along with drippings. Cook onions and celery in butter until tender but not brown. Add all ingredients to the large bowl along with the sausage. Stir together well and pour into a greased 9X13X2-inch baking dish and bake at 350° for 30 to 45 minutes until puffed and golden but not too dry. And not that you asked - but I think this is a terrific recipe and its now what I do every Thanksgiving. Cook's Country Make-Ahead Turkey Gravy Makes about 2 quarts For more flavor, after roasting the turkey you can skim the drippings from the pan and add them to the gravy just before serving. It's best to discard the strong-tasting liver before using the giblets. This recipe makes enough to accompany a large turkey and still have plenty for leftovers. 6 turkey drumsticks, thighs, or wings reserved turkey giblets reserved turkey neck 2 carrots , chopped coarse 1 head garlic , halved 2 ribs celery , chopped coarse 2 onions , chopped coarse Vegetable oil spray 10cups low-sodium chicken broth 2 cups dry white wine 12 sprigs fresh thyme 1/2 cup all-purpose flour Table salt and ground black pepper 1. Adjust oven rack to middle position and heat oven to 450 degrees. Place giblets, neck, drumsticks, carrots, celery, onions, and garlic in roasting pan, spray with vegetable oil, and toss well. Roast, stirring occasionally, until well browned, 1 to 1 1/2 hours. 2. Transfer contents of roasting pan to Dutch oven. Add broth, wine, and thyme and bring to boil over high heat. Reduce heat to low and simmer until reduced by half, about 1 1/2 hours. Pour through fine-mesh strainer into large container (discard solids), cover stock with plastic wrap, and refrigerate until fat congeals, at least 2 hours. 3. Using soup spoon, skim fat and reserve. Heat 1/2 cup fat in Dutch oven over medium-high heat until bubbling. Whisk in flour and cook, whisking constantly, until honey colored, about 2 minutes. Gradually whisk in stock, bring to boil, reduce heat to medium-low, and simmer until slightly thickened, about 10 minutes. Season with salt and pepper. (Gravy can be refrigerated for up to 3 days or frozen for up to 2 months.) Reheat gravy in saucepan over medium heat until bubbling.

Thank you so much! It sounds very good; am going to have to give it a try in the next few weeks.