Recipe – Honey-Mustard Glaze

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.


  1. Smother the shallots and garlic in the stock until they are tender.
  2. Add the tomato paste; sauté until it takes on a rusty color ad has a sweet aroma.
  3. Add the remainder of the ingredients and simmer until the glaze reduces by about a third.
  4. 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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s