This is a real simple one that I use. The other option instead of the seasonings below just use same amounts of your favorite rub.

1 cup ketchup ½ cup brown sugar ¼ cup apple cider vinegar 2 Tablespoons honey 1 teaspoon salt 1 teaspoon smoked paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon black pepper

Combine in a pot, bring to a boil, then simmer until desired thickness. I’ll do 15 - 20 minutes usually. Double it if you want to keep a jar in the fridge.

I like the jalapeño addition. I’m the only one in my house that likes them so I’d have to do maybe half. Looks great!

My guess is the difference between I’m hot and need to cool off vs. you’re using cold water and torturing me.

But what if I want to?

These US units of measurement are getting out of hand.

From their own site it would seem they don’t. There is a “US” version but you can’t buy a Fairphone from the website directly.

We wanna say big up yourself, Boutros Boutros Boutros Boutros Ghali. Respect. - Ali G

Smoked not steamed

We have pre-cut or spiral hams. Get a little more seasoning and glaze between the cuts then just cut it off the bone. We kept the bone and remaining meat for bab leves soup

Brown sugar is the predominant ingredient but 1 1/3 cup light brown sugar, 2-3oz bourbon, 1/4-1/3 cup preserves, and 2 oz honey

And thank you, I thrive on confirmation for my cooking. Usually when I get compliments, I don’t believe them at first and need multiple before I know it was a success. I’m my hardest critique.

I did. I’ve done this recipe before just tweaked the bourbon and preserves amount based off family’s recommendations.