Brown sugar glaze for your meats and roasts

Did you know that you can make your roasts the usual way, in the oven or on the grill, but finish them with a sublime glaze that makes all the difference? This brown sugar glaze will make all the difference!

What you will see below are two recipes for glazes that are very easy to make, one more aromatic and the other with a touch of apple cider - a classic, right?! -. Both glazes are very easy and quick to make, and applied to all types of meat or even fish (especially the second one), they will make the toasting and aroma of roasts take on another level.

I highly, highly, highly encourage you to try it!

And remember that for a good roast, the material you cook with is also very important: use iron trays, cocottes and grills. Iron reaches a much higher temperature, which helps you to quickly seal the meat and keep all its juices and flavour inside. At the same time, thanks to reaching such a high temperature, any juices or water that may be released evaporate, and the meat is really roasted, not boiled as it is when using other, more humid materials or those that do not reach such a high temperature.

Ingredients for Brown Sugar Frosting

Ingredients for a spiced brown sugar glaze

• 4 tablespoons unsalted butter
• 2 tablespoons Dijon mustard
• ½ cup orange juice
• ½ cup pineapple juice
• ½ cup honey
• 1 teaspoon pepper
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• 1 teaspoon ground ginger
• 2 teaspoons cajun spices
• 2-3 tablespoons freshly squeezed lemon juice
• ½ cup brown sugar, plus more, for sprinkling and glazing

Ingredients for an easy (but equally delicious!) brown sugar glaze

• 1/2 cup brown sugar
• 1/4 cup Dijon mustard
• 1 tablespoon of apple cider vinegar
• 1 1/2 cup apple cider

HOW TO DO IT?

For the frosting:

For the first frosting option, with butter: In a saucepan, mix all the ingredients for the brown sugar frosting. Allow the butter to melt, stirring constantly until the sugar has dissolved into the mixture (this will take one to two minutes when the butter is warm).

You now have your glaze to brush on your roasts!

For the second apple cider glaze: In a saucepan or skillet over medium heat, combine all ingredients: brown sugar, mustard , apple cider vinegar, and apple cider. Bring to a boil, then reduce heat to low and simmer until reduced by half and flavors are concentrated, 10 to 15 minutes.

Now you have the glaze ready to brush on your Christmas ham or grilled meats and fish!

How to use or apply it

If you grill meat , when it is almost done you brush the meat and cook it back and forth, waiting for the meat to take on that lovely golden or toasted color.

If you're baking a ham , do it normally (letting it roast at its own pace and basting it with its juices, oil, wine... as you normally would). When it's in its last 25 minutes of cooking (or after about 45 minutes in the oven), brush it with the glaze you've prepared and leave it in the oven for 10 minutes, uncovered; remove and brush it again with more glaze, and leave it in the oven for another 5 or 10 minutes; and repeat a third time, making sure the brown sugar has toasted. It will take on a wonderful color and aroma!

Remove from the oven, brush with the glaze again and let the ham rest for about 10-15 minutes before slicing.

You can also serve the meat with the glaze on the side, for those who want to add a little more sweet sauce for total contrast.

I hope you like the idea and are encouraged to give this touch of joy to your meats!