Do you know that you can make your roasts in the usual way, baked or grilled, but finish it off with a sublime glaze that makes all the difference? This brown sugar frosting will make all the difference!

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

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

And remember that for a good barbecue it is also very important what material you cook with : use trays, cocottes and iron grills. The iron gets much hotter, which helps you quickly seal the meat and keep all its juices and flavor inside. At the same time, thanks to taking so much temperature, the juices or water that can be released evaporates, and the meat is really roasted, not boiled as it is from using other materials that are more humid or that do not take so much temperature.

Ingredients for the brown sugar glaze

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 of honey
  • 1 teaspoon pepper
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
  • 1 teaspoon ground ginger
  • 2 teaspoons cajun spices
  • 2-3 tablespoons of freshly squeezed lemon juice
  • ½ cup brown sugar plus more, for dusting and glazing

Ingredients for an easy brown sugar frosting (but just as delicious!

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


For the glaze:

For the first frosting option, with butter: In a skillet, mix all the brown sugar frosting ingredients. Let the butter melt, stirring constantly, until the sugar has dissolved into the mixture (within a minute or two). you will have it, when the butter is hot).

You already have your glaze to brush 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 and reduce heat, and cook until reduced by half and the flavors are concentrated, 10 to 15 minutes.

You already have the glaze ready to brush the Christmas ham or your grilled meat and fish!

How to use or apply it

If you make meat on the grill , when it is practically done, you brush the meat and turn it over and over again, waiting for the meat to take on that precious golden or toasted color.

If you make a baked ham , do it normally (letting it roast at its own pace and bathing it in its juice, oil, wine... as you would normally do). When it is in its last 25 minutes of cooking (or after being in the oven for about 45 minutes), brush it with the glaze that you have prepared and leave it in the oven for 10 minutes, without a lid; you remove it 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 again with the glaze and let the ham rest for 10-15 minutes before slicing.

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

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


Claudia said:

Hola Mari Paz, no lo he hecho pero entiendo que sí. El azúcar y el limón son buenos conservantes naturales :) Lo que te recomiendo, eso sí, es calentarlo en un cazo a fuego lento antes de aplicar, para que puedas deslizar el aderezo fácilmente y untar toda la carne correctamente. Me da miedo que la salsa te caramelice por el azúcar que lleva pero si no lo pruebas es difícil de saber. Si lo haces ya nos contarás si resulta bien, de seguro que habrá otros interesados en saberlo :) Saludos, lamento no poder ser de más ayuda sin probarlo.

Mari Paz said:

Se puede hacer antes y conservar?

Claudia said:

Gracias a vosotros por leernos, ellen! Muy feliz Navidad!

Hellen Figarella said:

Gracias , por compartir .

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