Brown sugar glaze for your meats and roasts
Do you know that you can make your roasts in the usual way, baked or grilled, but finish it 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 glaze recipes that are the easiest to make, one more aromatic and the other with a touch of apple cider -a classic, right?!-. Both glazes are one of the easiest and quickest to make, and applied to all kinds of meats or even to fish (especially the latter), they will take the toasting and aroma of roasts to another level.
I really, really, really encourage you to try it out!
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 takes much more temperature, which helps you to quickly seal the meat and keep all its juice and flavor inside. At the same time, thanks to taking so much temperature, the juices or aga that can be released evaporate them, and the meat is really roasted, not boiled as it is from using other more humid materials or that do not take as much temperature.
Ingredients for the brown sugar glaze
Ingredients for a Spiced Brown Sugar Glaze
- 4 tablespoons of unsalted butter
- 2 tablespoons Dijon mustard
- ½ cup of orange juice
- ½ cup pineapple juice
- ½ cup of honey
- 1 teaspoon of pepper
- ½ teaspoon of nutmeg
- ¼ teaspoon of 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 glaze (but still delicious!
- 1/2 cup brown sugar
- 1/4 cup Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 1/2 cup apple cider
HOW TO DO IT?
For the glaze:
For the first frosting option, with butter: In a saucepan, mix all the ingredients for the brown sugar frosting. Let the butter melt, stirring constantly, until the sugar has dissolved into the mixture (1 to 2 minutes). 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, reduce heat, and cook until reduced by half and flavors concentrated, 10 to 15 minutes.
You already have the glaze ready to brush the Christmas ham or your grilled meats 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 do it back and forth, 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 with its juice, oil, wine... as you normally would). 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 you have prepared and leave it in the oven for 10 minutes, without a lid; remove and brush it again with more glaze, and return it to the oven for another 5 or 10 minutes; and repeat a third time, ensuring the brown sugar has been toasted. It will take on a wonderful color and scent!
Remove from the oven, brush again with the glaze and let the ham rest for 10-15 minutes before cutting.
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 meat!
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?
Gracias a vosotros por leernos, ellen! Muy feliz Navidad!
Hellen Figarella said:
Gracias , por compartir .