A good glaze is a like a good black dress for food. When tasked with whether or not to glaze I say glaze away. Next weekend is Easter and hams will be gracing tables near and far. Ham is what most people think of first when they hear glaze but it’s great with chicken too. This is our classic go to glaze, brown sugar mustard. You can’t go wrong with this flavor combination. We however throw a little something something in for extra measure. Sweet heat if you will.
Ancho chile pepper. It’s our secret ingredient. We don’t put enough to make anyone cry, because well who wants crying at the dinner table. But hey, if you like heat and don’t mind tears go ahead and up the ante with a heavier hand of chile pepper. You can omit it all together if it makes you uneasy or would freak Aunt (insert name of your picky Aunt here) out, up to you.
We also go with a dark brown sugar in our glaze. If light is all you have in the house feel free to substitute. Options you know we love them.
- 1 cup dark brown sugar - packed
- 2 tablespoons Dijon mustard
- 2 tablespoons pineapple juice
- 1/3 heaping cup honey
- kosher salt
- ancho chile pepper
- Into a medium bowl add: sugar, mustard, pineapple juice and honey.
- Whisk to combine.
- Season with salt and chili pepper to taste.
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