Marinades, Sauces, Rubs & Salsas

Not-Just-for-Ham Glaze

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.


Not-Just-for-Ham Glaze

Recipe Notes

  • 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

Recipe Steps

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.

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