The honey-mustard glaze should be added primarily to ham or other related cured meats.
Yield: 28 fluid ounces – or – 840 milliliters
Estimated Time of Cooking: 10 minutes
1 pound – Honey
8 ounces – Dijon mustard
8 ounces – Tomato paste
4 fluid ounces – Red wine vinegar
2 ounces – Shallots, minced
1½ ounces – Garlic cloves, minced
1 fluid ounce – Chicken stock
2 tablespoons – Thyme leaves, fresh
1 tablespoon – Black pepper, ground
The glazes does contain a large percentage of honey, but because only a small amount is required to coat items that will be grilled or roasted, it will not add a great many calories to the finished item.
The glaze will thicken as it is stored under refrigeration. If necessary, it may be thinned by adding a small amount of hot water or stock.
- Smother the shallots and garlic in the stock until they are tender.
- Add the tomato paste; sauté until it takes on a rusty color ad has a sweet aroma.
- Add the remainder of the ingredients and simmer until the glaze reduces by about a third.
- The sauce may be used or properly cooled and stored for up to 2 weeks under refrigeration. Warm the glaze gently before using so that it will spread easily.