{"id":409,"date":"2016-11-17T12:37:09","date_gmt":"2016-11-17T19:37:09","guid":{"rendered":"http:\/\/olivereats.ca\/?p=409"},"modified":"2016-11-17T12:42:12","modified_gmt":"2016-11-17T19:42:12","slug":"ham-glaze-2","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2016\/11\/17\/ham-glaze-2\/","title":{"rendered":"Ham Glaze (2)"},"content":{"rendered":"<p>Mmm more ham&#8230;.<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li class=\"ingredient\">1\/2 c. thick-cut orange marmalade<\/li>\n<li class=\"ingredient\">1\/4 c. white wine (drink the rest of the bottle while cooking)<\/li>\n<li class=\"ingredient\">1\/2 tsp. cayenne pepper<\/li>\n<li class=\"ingredient\">1 tbsp grainy mustard<\/li>\n<li class=\"ingredient\">1 tbsp chopped fresh rosemary<\/li>\n<li class=\"ingredient\">1 tbsp butter<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3>\n<ol class=\"instructions\">\n<li class=\"instruction\">In a saucepan, combine all ingredients and bring to a boil. Boil for 3 minutes until sauce is reduced.<\/li>\n<li class=\"instruction\">Remove from heat and let cool for 30 minutes to allow sauce to thicken.<\/li>\n<li class=\"instruction\">Score the fat side of the ham. Brush some glaze over top. Save the rest to brush over ham every 30 to 45 minutes while cooking.<\/li>\n<li class=\"instruction\">Cook ham for 30 minutes per pound until meat thermometer reaches 170F.<\/li>\n<\/ol>\n<p><\/div>\n<br \/>\n<!--more--><br \/>\nThanks to Pam Alloway for the recipe!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mmm more ham&#8230;.<\/p>\n","protected":false},"author":7,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[15],"tags":[],"class_list":["post-409","post","type-post","status-publish","format-standard","hentry","category-pork"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-6B","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/409"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=409"}],"version-history":[{"count":2,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/409\/revisions"}],"predecessor-version":[{"id":413,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/409\/revisions\/413"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=409"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=409"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=409"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}