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