(Photo: Mary, of TPC's Easy Orange Survival Glaze)
I've revised this slightly, just because the orange color was so over the top. The picture is of the first version, with 6 ounces of orange juice concentrate. The old recipe was delicious, but I think this will work better on an Easter Ham. Let me know if you try it!
Update: Rob reports that for a Texas ham, he rubbed his ham with Survival Spice™, and put it in a crock pot with a liter of Dr. Pepper for 8 hours. Unfortunately, it didn't last long enough for him to take some pictures!
The Pragmatic Chef's "Easy Orange Survival Glaze", version 2
4 oz. of frozen orange juice concentrate, thawed (1/3 of a 12 oz. can) Use a good quality OJ.
3T Survival Spice™
1/3 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.)
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