This glaze is fast, ridiculously easy, and delicious on baked ham or even pork chops. Either glaze the ham before baking, or use it as a condiment to put on already cooked ham. In my case, we had some leftover baked ham and drizzled some on top and it was great.
Time:Â 10 mins
Yield:Â about 1 cup of glaze
1/4 cup water
1/2Â cup brown sugar
3Â US* tablespoons honey (2.5 imperial tablespoons)
2Â US tablespoons French brown mustard (1.5 imperial tablespoons)
1Â US tablespoon lemon juice (3/4 imperial tablespoon)
Directions for use as a glaze:
1. Mix everything together except the water in a small saucepan with a whisk.
2. Simmer the sauce on medium heat, stirring constantly, until it’s bubbling and becomes a thick syrup.
3. Take off the heat immediately and decant into a bowl, as it’ll keep its heat and potentially burn.
4. Glaze the ham in the last 45 minutes of baking.
Directions for use as a condiment:
1. Mix everything together, including the water, in a small saucepan with a whisk
2. Simmer the sauce on medium heat, stirring constantly, until it’s bubbling and becomes the consistency of maple syrup
3. Take off the heat immediately and decant into a small bowl. Drizzle it onto your ham or pork chops.
*Note: I’ve included measurements for both US and imperial tablespoons. In Australia, and other places that use imperial measure, tablespoons are about 25% larger.
Recipe inspired by one from Betty Crocker.