(Photo: Mary, of TPC's Easy Orange Survival Glaze)
I've been working on this for a while now, and I think it's ready to share. This is a simple glaze that gives both a beautiful appearance and a nice hit of flavor to ham, turkey, chicken and duck. It's well balanced, with lots of orange flavor, a nice sweetness, lots of depth from the dijon mustard, and a subtle bit of heat from the Survival Spiceâ„¢.
It would be easy to add lots of interesting stuff to this, if you wanted to customize it- garlic, tarragon, use a different citrus component, the list is as long as your imagination.
Try it this year! Please let me know if you do, and if you experiment with variations! Pictures are a plus. It was a huge hit at the photo shoot this weekend, after eating a pot of gumbo we weren't even hungry, but couldn't stop nibbling at it. I HAVE to try this on duck...
(Photo: Mary)
The Pragmatic Chef's "Easy Orange Survival Glaze"
6 oz. of frozen orange juice concentrate, thawed (1/2 of a 12 oz. can) Use a good quality OJ.
3T Survival Spiceâ„¢
1/4 C honey
1/4 C dijon mustard
1/4 C water
Makes 1C, enough for a good sized ham or turkey. This can easily be done ahead of time, and you could even double the recipe and freeze 1/2 for the next holiday.
Okay, put the water in a small saucepan over low heat. Let me say this up front- you do not want to burn this stuff. The water is just to help prevent scorching until all the ingredients are added, you can skip this if your range has a low enough flame. Add the OJ and combine. (Hint: you can also rub the inside of a turkey with the orange juice before it goes in the oven.)
Add the mustard, then the honey. Stir/whisk to combine well.
Add the Survival Spice, stir. Heat to infuse the Survival Spice throughout the glaze until it all comes together and starts to reduce just a bit. Remove and cool, this does not have to cook for a long time, just long enough for the water to evaporate. It will thicken a lot once it cools.
To use: Turn your oven up to about 425º during the last 15 minutes of cooking time. Brush on the glaze and watch it carefully, until it browns beautifully. Brush on a second layer if desired. (I deliberately didn't brown the glaze, so you could see the beautiful color, but you get the idea.)
Wow, that's some crazy color! It's sounds delish though.
Yeah, Meg. I had to show you the color before it mellowed out.
This stuff has a lot of orange flavor, you could easily cut it down to 1/3 of a can. You could use pineapple juice, add some lemon or lime, or go cranberry, too.
yummmmmm! A great recipe find :)
Happy Thanksgiving, Mensa B! I'm dying to try this on duck, big time.