This bright herbaceous glaze offers a springtime twist on the traditional mint and lamb pairing. Equally delicious paired with roasted lamb or the holiday ham.
Ingredients
3/4 cup honey, lightly warmed
1/4 cup mint leaves, roughly chopped
1 tablespoon vegetable oil
1/3 cup dark rum
1/4 cup lime juice
Salt, to taste
Directions
Puree honey, mint, oil and rum; set aside. When ready to use, whisk in lime juice, add salt to taste.
As a glaze or basting sauce: Simmer glaze gently to thicken. Brush the warmed glaze over the roast or ham during the last 30-40 minutes of roasting. Remaining glaze can be reduced further to thicken and served as a side sauce.
As a marinade: Double the recipe and add a pinch of salt before marinating lamb, pork or ham for up to a half-day. For salmon, marinade for only a few hours.
