Spiced Lemon Marmalade used to glaze ham

sf

I just follow the recipe from Cook's, then add cloves and allspice at the end:

Lemon Marmalade

3 pounds Meyer lemons or lemons 8 to 10 cups granulated sugar

Slice the lemons as thinly as possible. Discard ends. Remove all seeds and tie them in a square of doubled cheesecloth. Put lemons and seed bag in a nonreactive bowl with enough water to cover. Let stand overnight. Measure the lemons and water into a wide, shallow, nonreactive pan. Add an equal volume of sugar and cook over low heat until sugar is dissolved. Raise heat to medium-high and cook, stirring frequently and skimming off the foam as it rises, until temperature reaches 220¡F., about 1-2 hour. Remove marmalade from heat. To test for consistency, drop a little marmalade on a saucer and put the saucer into the freezer until marmalade is cold, about 5 minutes. Tip the saucer: the marmalade should just barely run. If too thin, return marmalade to medium-high heat and cook, testing often, until it has reached the right consistency. Put marmalade into hot, sterilized pint or half-pint jars. Store in refrigerator up to 1 month or, for longer storage, seal according to reliable canning instructions.

Yields: 4 to 5 pints

For the ham glaze, I cut the recipe WAY down, using only 3 lemons and just over 2 cups of sugar, and I didn't bother with any of the canning procedures. I added a pinch of cloves and a couple pinches of allspice when the marmalade had cooled to about 120¡F.

Bob