1. NDSU Meats Ham Glaze • ½ cup butter • 1 cup brown sugar • 1 cup apple juice • ½ tsp. hot red pepper • 1 tsp. black pepper • 2 tsp. salt • 1 tsp. cinnamon • ½ tsp. nutmeg Combine all ingredients in pan. Heat over medium-high heat until thickens. Makes: 2 cups

2. Lamb Meatballs • 1 tbsp. unsalted butter • 1 bunch of green onions (approx. 7) • 2 lbs. ground lamb • 1 cup fresh bread crumbs • ¼ cup copped fresh parsley • 1 egg, lightly beaten • 2 tbsp. lemon zest • ½ tsp. dried marjoram • Salt and freshly ground black pepper to taste • ½ cup unsalted butter • 1 tbsp. olive oil • 2 ½ tbsp. tomato sauce • ¼ cup wine • 1 small garlic clove, minced • 1 dash ground cinnamon • Melt the 1 tbsp. butter in a skillet over medium heat. Cook and stir the green onions in the skillet until tender. Transfer to a large bowl. • Mix lamb, bread crumbs, parsley, egg and lemon zest into the bowl with the onions. Season with marjoram, salt, and pepper. Let stand 1 hour in the refrigerator. • Melt ½ cup butter and heat olive oil in a skillet over medium-high heat. Form the lamb mixture into small meatballs, and cook in the skillet in batches until evenly brown. Do not drain skillet. Drain meatballs on paper towels, and place in a serving dish. • Mix tomato sauce, wine, garlic, and cinnamon into the skillet. Cook and stir until well blended and heated through. Drizzle over the meatballs in the dish.