The 25 Days of Holiday Goodies Day 3: Jezebel Sauce

If you are not from the South, you are probably laughing about the name.  From what I am able to glean online, the name comes about on account of its “wicked” heat.

Bland it is not!  There are MANY variations of the recipe, but the one my mom has always made came from River Road Cookbook (of Spinach Madeleine fame, the cookbook of the Junior League of Baton Rouge).

Growing up, I was the only way I would eat ham, cut into sugar-cube-sized cubes, impaled on a toothpick, and dunked heavily in the warmed, golden sauce.

I would also dunk Bisquick Sausage Cheese Balls in them growing up.

We’ve never slathered it over cream cheese and spread that on a cracker, but I have seen mention of it.

Oh, and it keeps “indefinitely” in the fridge, so it can make an appearance with both your Christmas ham and your Easter one.

Jezebel Sauce

Source:  River Road Cookbook

1 (10 ounce) jar apple jelly

1 (5 ounce) jar prepared horseradish (not horseradish sauce)

1 (12 ounce) jar marmalade

Mix all ingredients in a saucepan and heat until melted.  Cool to room temperature.  Serve with cubed pork on toothpicks (ham, sausage balls) or over cream cheese on crackers.  Store indefinitely in the fridge.

What is your favorite sauce for ham?

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