210 g Tree Top Yellow Cling Peach Puree
210 g Tree Top Apricot Puree
229 g Karo light corn syrup
58 g white vinegar
2.60 g dry mustard
1.30 g ground cloves
1 ham steak (1” thick)
In a medium saucepan, stir together the Karo, vinegar, mustard and cloves. Add peach and apricot purees, stirring constantly. Bring to a boil. Reduce heat and simmer until sauce is slightly thickened.
Broil ham six inches from heat, turning once and brushing frequently with sauce, 10 minutes or until lightly browned. Serve with remaining sauce.