Chinese five-spice powder and fresh ginger give this fragrant glaze a sweet and spicy edge. It’s delicious on ham, as well as pork, poultry or salmon.
Ingredients
1 cup honey
1/4 cup orange marmalade
1/4 cup orange juice
2 tablespoons soy sauce
2 tablespoons freshly grated ginger or prepared ginger
2 teaspoons Chinese five-spice powder
2 teaspoons smooth mustard, such as Dijon
Directions
Combine all the ingredients in a saucepan. Heat gently and whisk to combine. Remove from the heat and let cool. Refrigerate overnight for best flavor.
As a glaze or basting sauce: Brush the glaze over the roast or ham during the last 30-40 minutes of cooking, basting every 10 minutes or so. Warm remaining glaze to spoon over meat when serving.
As a marinade: Add a pinch of salt before marinating your pork, ham or poultry for up to a half-day. For salmon, marinate only for a few hours.
