Description Edit

Ingredients Edit

Directions Edit

  1. Cook onion, green pepper and celery in butter until tender but not brown. Blend in flour.
  2. Add apricot nectar, mustard, vinegar, catsup or tomato sauce, preserves, and pepper.
  3. Cook, while stirring, until thick and smooth.
  4. Place the ham in the grill, brush with the newly-made barbecue sauce, and grill 2-8 minutes per side to heat through. Lightly baste with the remaining barbecue sauce.
  5. Serve over fluffy rice.

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