Hi Ron,
Would you share your recipe for the glaze on the ham you fixed last weekend please? Verdell
Hi Dorrie,
You know what my Ham Glaze was?
Hummmmmmmmmmm.........Let's see what we can do with Dorrie's incredibly savorishish and flavorish! I need to publish a Dorrie's Jammin Slammin Preseves booklet!!
Well........ nobody seemed to have any of the usuals in our cabin of: brown sugar, pineapple, cloves, whiskey..... All the usual accompaniments that a bone-in have roast of 24 lb would need.
Regardless of the dire ham glaze scenario I knew I was armed with a secret weapon bottle of ham yumminess from my talented friend Dorrie. How about we massage our ham, this is necessary with a favorable concoction of basil and lavender jelly..............Chef Ron Askew
Hi Dorrie,
The entire group loved it! I think this will need to be the standard moving forward........
Of course you can use my testimonial and in fact we could add many, many more with all the fun recipes and embellishments of your glazes................ Today I added your apricot/pineapple/ginger jam to an Italian pasta salad it we just the ticket!
Sincerely, Ron
Everything Dorrie has made for me has been delicious and satisfying! Dorrie is very easy to work with and she has cheerfully accommodated my nutritional requirements as well as my tastes, preferences and schedule. She possesses a wealth of knowledge and has provided good information to go along with the good food.
Donna Dinsmore
