Brown sugar glaze for your meats and roasts

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

What you'll see below are two very easy-to-make glaze recipes, one more aromatic and the other with a touch of apple cider - a classic, right?! - . Both glazes are very simple and quick to prepare, and applied to all kinds of meats or even fish (especially the second), they will take the roasting and aroma of your roasts to another level.

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

And remember that for a good roast it's also very important what material you cook in: use baking trays, cocottes and cast-iron grates. Iron reaches much higher temperatures, which helps you quickly sear the meat so it retains all its juices and flavor inside. At the same time, because it gets so hot, any juices or water that may be released evaporate, and the meat ends up truly roasted, not boiled as happens when using other, wetter materials or ones that don't reach as high a temperature.

Ingredients for the brown sugar glaze

Ingredients for a spiced brown sugar glaze

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

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

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

HOW TO MAKE IT?

For the glaze:

For the first glaze option, with butter: In a skillet, mix all the ingredients for the brown sugar glaze. Let the butter melt, stirring constantly until the sugar has dissolved into the mixture (you'll have it in a minute or two, once the butter is hot).

You now have your glaze to brush on your roasts!

For the second apple cider glaze: in a saucepan or skillet over medium heat, mix all the ingredients: the brown sugar, the mustard, the apple cider vinegar and the apple cider. Bring to a boil, then reduce the heat and let it cook until it's reduced by half and the flavors concentrate, 10 to 15 minutes.

The glaze is ready to brush over the Christmas ham or your meats and fish on the grill!

How to use or apply it

If you cook meat on the grill, when it's practically done brush the meat and sear it briefly on both sides, waiting for the meat to take on that beautiful golden or toasted color.

If you're making a baked ham, do it normally (letting it roast at its own pace and basting it with its juices, oil, wine... as you would normally). When it's in its last 25 minutes of cooking (or after being 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 return it to the oven for another 5 to 10 minutes; repeat a third time, ensuring the brown sugar has caramelized. It will take on a wonderful color and aroma!

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

You can also serve the meat with the glaze on the side, for anyone who wants to add an extra touch of sweet sauce and full contrast.

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