"Deli-cinque (5-Citrus) Sauce for the Picking to Try this as an Easter Ham Glazing..."

Ingredients for the deli-cinque (5-Citrus) Sauce or Marmalade:

-lemon kiss & juice (6-8 fruits per cup recipe)

-lime kiss (6-8 fruits per cup recipe)

-orange kiss & juice (6-8 fruits per cup recipe)

-pamplemousse or grapefruit kiss (6-8 fruits per cup recipe)

-blood oranges kiss (6-8 fruits per cup recipe)

-pectin as prepared from package

-hi-fructose syrup

-corn starch for thickening

-cumin, tarragon, sweet paprika, cayenne pepper, chilli oil

-candy thermometer to gauge at 218 deg F = 103.3 deg C

Ingredients for the Plum Sauce or Marmalade:

-oignon flakes

-garlic flakes

-ginger root extract

-brown sugar

-quartered, washed ripened plums (8-12 fruits per cup recipe)

-pectin as prepared from package

-hi-fructose syrup

-corn starch for thickening

-cumin, tarragon, sweet paprika, cayenne pepper, chilli oil

Ingredients for Glaze on Ham (with Sauce, 1:1): prepare 2 cups for glazing

-knife for scoring

-cloves

-honey

-brown sugar

-pineapple wedges or rounds

-cinnamon

-vineagar

Preparation of the "Marmalade" Sauce and the Easter Ham (and/or Salmon):

(1) Remove peel or kiss with citrus and squeeze lemon juice out and apple juice to kiss of 5-citrus

(deli-cinque) to void browning; in the case of plum jelly score the plums and add plum puree to

boil with pectin and fructose syrup as in (1) and (2) (below);

(2) Boil to make per cup the pectin as per instructions in the package and add commercial fructose

syrup and mix and boil the citrus until the mixture firms up with a candy thermometer at 218 deg F

(=103.3 deg C) by placing a small amount of hot jelly on a chilled plate so it can hold its shape.

(3) Add quickly and cook for 2-3 mins. before it settles at 218 deg F (=103.3 deg C) the spices (viz.

cumin, tarragon, sweet paprika, cayenne pepper, chilli oil and put in the cornstarch

until thickened and the mixture likens itself to a texture similar to that of Thai sweet chilli sauce.

(4) Prepare medium to smaller hams (x2) by scoring ham and adding whole cloves at each junction.

Make a glaze by adding honey, brown sugar, pineapple, cinnamon and a little bit of vineagar and when thickened and cooked to taste mix 1:1 honey glazed deli-cinque citrus marmalade.

(5) To make hams, coat liberally the two hams and bake at 380 deg C, until done.

(6) To make salmon, score diagonally x5 and coat liberally in inside cavity and over skin also using cilantro and rosemary as herb garnishing and bake at 380 deg C, until done.