½ gallon orchard fresh apple cider
1 tablespoon Bisschopswijn Mulling Spices
1 teaspoon salt
Fresh apple cider is a must for this recipe. Place the Bisschopswijn spices in muslin steeping bag or large tea ball. In a sauce pan heat the apple cider, spices and salt until a low boil. Remove the spice bag after boiling a few minutes. Continue to boil to reduce the cider until reduced by three quarters. Baste ham or ham balls with the glaze.