How to Reheat: You do not have to reheat this glaze to use it, but if you want it warm, add it to a small size saucepot and heat over low heat until hot. Be sure to thaw it before reheating and using. This glaze will freeze well, once cool, in the freezer for up to 3 months. Add on a lid and keep it in the refrigerator for up to 7 days. SHOP ROASTING PANS Scalloped Potatoes and Ham Ralph Smith Pasta with Ham, Leeks, and Spinach Ryan Dausch Root Beer Glazed Ham Con Poulos Honey-Mustard. How to Store: Transfer to a container and keep it in the refrigerator until cool. If you are using this during a large holiday meal, I recommend making it ahead of time.
Make-Ahead: You can make this recipe up to 3 days ahead of time. Use the glaze or store in the refrigerator. Finish the glaze by stirring in some butter until it is melted and incorporated.Bring the glaze to a boil over high heat and then turn it down to low heat and cook for about 10 minutes.Add the vinegar, apple cider, Dijon mustard, whole grain mustard, honey, brown sugar, cloves, diced onion, and minced garlic to a medium size pot and stir to combine.Butter – I finish every sauce and glaze that I ever make with a little bit of cold whole unsalted butter.Garlic – Finely minced garlic will help balance out the flavors in this.Onion – I use very small diced yellow onion, but you can substitute in with sweet, white, or even a shallot.Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Cloves – Use ground cloves unless you want to ground them yourself. Place a piece of parchment paper on a sheet pan.Brown Sugar – Light brown sugar should be used and be sure to pack it in tight.Honey – Make sure you are using 100% honey, not something cut with simple syrup.Maille makes a delicious whole grain mustard. Whole Grain Mustard – Whole grain mustard adds so much amazing texture and flavor to this, but sometimes can be hard to find.Dijon Mustard – You can use and Dijon mustard, I am a huge fan of the Maille brand.Cider Vinegar – Any apple cider vinegar will do, as this acid will help tenderize and cut into the ham.Apple Cider – Use a good apple cider, I usually use Indian Summer or Martinelli’s.Be sure to smash the bell icon so you’ll know as soon as I post a new video.
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