|01-01-2005, 11:31 AM||#1|
Join Date: Feb 2003
Location: West Central, Illinois
Stats: 58 pounds GONE!
WOE: Low Carb/Calorie Aware
Start Date: 1-27-03 GOAL 12-03! Still Maintaining!! :)
Need an idea....
Got a beautiful, already cooked spiral ham from one of my hubby's co workers....its around 9 pounds. Says to warm at 275 degrees for 12 minutes per pound.
It comes with a glazing sauce that you cook up....I am sure it is loaded with sugars etc. SO what I was wondering....
What could I do up for my own glaze....and keep it low carb....I have Splenda and erythithol (sp?), and cinnamon... what else should I use?
How much of each ingredient and what should I do with them mix wise would you all suggest?
Thanks for you help with this....
57 years young & enjoying this stage of my life!
Started 1/27/03 GOAL reached on 12/1/03! 58 pounds & 40 inches gone forever! Maintaining & still enjoying this WOL!
GOOD FRIENDS ARE LIKE STARS....YOU DON'T ALWAYS SEE THEM, BUT YOU ALWAYS KNOW THEY ARE THERE!!!!!!
I miss ya Pop...Oct. 26, 1918 - Oct. 19, 2006 & Mom...Aug. 20, 1928 - March 30, 2009. Please watch over us all.
|01-01-2005, 11:33 AM||#2|
Way too much time on my hands!
Join Date: Sep 2004
Location: Mostly in the kitchen!
Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG!
WOE: ATKINS always
Start Date: May 2003
Patti, I use SF maple syrup and dijon mustard mixed together to taste. It makes a nice glaze!