Glazes can make a piece of meat or poultry. Since we’re looking at Easter (and this may work for a Passover lamb, too), I thought I might pass on a couple of simple glaze options for ham, pork or lamb. Truth be told, these could work well with turkey, too, but you’re on own, as I haven’t tried that…yet! Glazes are a great way to add flavor and texture to the outside of almost any protein, but are particularly nice with lamb, pork or ham, turkey and even fish. They drip from the meat into the pan and then flavor the gravy/sauce, as well. Some are dry glazes, like the one pictured below, and some are wet glazes. I’ve given you one of each and they are easy as can be, but filled with flavor. A dry glaze is really just a rub, but with a high sugar to spice ratio. It forms a crunchy crust, but can burn easily because of the amount of sugar. But, it’s yummy! First, the dry glaze. This is pork belly with both the dry glaze and the Glorious Glaze…the best of both worlds.
Brown Sugar-Coffee Dry Glaze
- 1/2 cup brown sugar (or maple sugar)
- 2 tablespoon finely ground coffee beans
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground allspice
- 2-3 tablespoons Dijon mustard
- 3-4 teaspoons maple syrup
Combine the dry ingredients; mix until well combined. Combine the mustard and maple syrup; rub on the meat and sprinkle the dry ingredients over, gently patting onto the meat. Roast as desired. Because of the high sugar content, this may burn more easily.
Brown Sugar-Coffee Dry Glaze Recipe©Marcia Lahens 2018. All rights reserved.
In this glaze, I omitted the mustard, as I was using it on pork belly and that wasn’t the flavor I wanted. But, for ham, lamb of pork roasts, I would absolutely use mustard. I used a combination of guava preserves and red plum jelly. See how flexible this is?
This is an excellent glaze for pork, poultry or lamb. It has a high sugar content, so make certain to use it toward the end of cooking if you’re BBQ-ing.
- 1 cup guava jelly (available at Latin and Caribbean markets), currant jelly, red plum jelly, orange marmalade or apricot preserves
- 1/4 cup Dijon mustard
- 1/4 cup orange juice, preferably freshly squeezed
- 2 tablespoons lime juice or lemon juice
- 1/4 teaspoon ancho or guajillo chile powder
- 1/8 teaspoon ground allspice or cinnamon
- Salt and freshly ground black pepper
Whisk the ingredients together and season to taste with salt and pepper. (The glaze can be made a few days in advance, covered, and kept refrigerated. Bring to room temperature before using.)
NOTE: This is a very, very flexible glaze. Use individual preserves or combinations, use different spices, different juices (but you do want some acid to balance the sweet, grated citrus zest(s), and feel free to add some finely minced herbs…flexible. Match what your ingredients to the meat, poultry or fish.
Glorious Glaze Recipe©Marcia Lahens 2018. All rights reserved.
And just as an added thought, hoisin sauce, thinned with some orange, pineapple or mango juice, makes a delicious glaze, too. This one is particularly nice with turkey or poultry…yummy on duck. Options, my friend, options!