Not-Just-for-Ham GlazeSteven Raichlen
This sweet-spicy glaze is inspired by an American classic: mustard-painted, brown sugar-crusted, clove-studded smoked ham. I combined these ingredients with just enough butter and rum to make a glaze.
The first logical use for this glaze is ham, either a whole fresh or cooked ham or a ham steak grilled directly over the coals. Pork loin or chops benefit from the clove-scented sweetness of this glaze; so do chicken, turkey, and quail. It’s pretty darned grand on grilled sweet potatoes, too.
- Yield: 1 ¼ cups
- ½ cup (packed) brown sugar
- 8 tablespoons (1 stick) butter, cut into 1-inch pieces
- ½ cup dark rum
- 3 tablespoons Dijon mustard
- 1 tablespoon cider vinegar
- 1 scant teaspoon ground cloves
- ¼ teaspoon freshly ground black pepper
1: Place all the ingredients in a heavy nonreactive saucepan and bring to a boil over medium-high heat, whisking steadily. Reduce the heat to medium and simmer the mixture until thick and syrupy, about 5 minutes. Use right away.