Various Glazes For Meats & Vegetables
Glazes add such a wonderful flavor to meats and vegetables and also to their appearance! It's well worth it to prepare glazes.
TO GLAZE A HAM: Pour off the drippings at the bottom of the pan. Remove skin from ham and score the fat into diamond shapes about 1/4-inch deep. Spread with glaze and bake for 15 to 20 minutes in a 400* F. oven until brown.
TO GLAZE LAMB: Baste lamb with glaze during last hour of roasting.
TO GLAZE VEGETABLES: Parboil vegetables about 15 minutes. Drain and pour glaze on top. Heat on stove or in low oven until vegetables are cooked.
FRUIT GLAZE
1 pkg. apple, cherry, grape or orange flavored gelatin
1/2 c. brown sugar
1 c. hot water
Dissolve gelatin and brown sugar in hot water.
for ham, tongue or duck
GLAZE FOR VEGETABLES
1/4 c. sugar
1 1/2 T. butter
1/3 c. water or vegetable stock
Seasonings as desired
Combine ingredients in a saucepan. Heat and stir until a syrup is formed.
for carrots, onion, sweet potatoes
HONEY GLAZE
1 c. honey
1/2 t. cloves
Combine; mix.
for ham
JELLY GLAZE
1/2 c. currant or grape jelly
1/2 c. boiling water
Combine ingredients.
for lamb and ham
MAPLE GLAZE
1 c. maple syrup
2 T. prepared mustard
Combine; mix.
for ham
MINT APRICOT GLAZE
1 c. sugar
2 c. water
1/2 bunch mint leaves
2/3 c. cooked, sieved apricots
2 T. butter
Cook sugar, water and mint leaves 5 minutes; strain; add apricots; continue cooking until well blended; add butter.
for lamb
MUSTARD GLAZE
1 c. brown sugar
1 T. dry mustard
1/2 c. sweet pickle juice
Combine; mix.
for ham
ORANGE GLAZE
1 c. orange juice
1 c. brown sugar
1 T. grated orange rind
Combine; mix.
for ham, duck
PINEAPPLE GLAZE
3/4 c. crushed pineapple
1 c. brown sugar
Combine; mix.
for ham
ORNAMENTAL GLAZE
1 1/2 t. gelatin
1/4 c. water
1 c. meat stock or bouillon
Soak gelatin in water; add to stock and heat.
for meat, fish, poultry
WINE GLAZE
1 c. brown sugar
1/2 c. cider, or Muscatel or Tokay wine
Combine; mix.
for ham
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