Agave Glaze For Ham Or Pork Recipes

APRICOT AND HONEY HAM GLAZE

Steps:

• Stir together the apricot jam, honey, hot English mustard, and orange marmalade in a bowl until the mixture is well combined.

AGAVE-GLAZED PORK BELLY WITH GRILLED PINEAPPLE

Steps:

• Preheat oven to 250°F. Season pork belly all over with 4 teaspoons salt and 2 teaspoons pepper.
• Place chiles in a large roasting pan. Place pork belly, skin side down, on top of chiles; drizzle with 1/2 cup agave. Pour remaining 1/2 cup agave and 2 cups water into pan. Cover pan tightly with lid or two layers of foil.
• Transfer to oven and cook pork for 3 hours, basting with pan juices every hour. Turn pork over. Cook until very tender, about 4 more hours.
• Transfer pork to another roasting pan (if bone-in, remove and discard bones). Strain liquid from first roasting pan into a saucepan (there should be about 5 1/2 cups); reserve chiles. Gently boil juices until reduced to about 1 1/4 cups, 45-50 minutes; add reserved chiles. Remove pan from heat. Let glaze cool; chill.
• Meanwhile, cover pork with parchment or waxed paper. Top with a large plate. Place weights, such as large canned goods, on top. Chill overnight.
• Reheat glaze. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill rack with oil. Grill pineapple until nicely charred, 2-3 minutes per side; place on plates.
• Let grill cool to medium heat. Slice pork belly into 1"-thick pieces. Grill until warmed and crisp, about 3 minutes per side. Brush pork with some of the glaze from chile sauce.
• To serve, place 2 or 3 pineapple slices on each plate; spoon glaze over, then top with pork belly. Drizzle with vinegar.

HONEYED HAM GLAZE

Steps:

• Mix together in a bowl: honey, ketchup, mustard, Worcestershire sauce, minced onion, cloves and ginger. Pour over ham slices as a glaze.

AGAVE GLAZED HAM

Steps:

• Pan-fry or broil ham steaks until lightly browned and thoroughly heated. Remove ham from skillet or broiler pan. Combine agave, water, spices add to pan drippings and bring to a boil. Simmer 1 to 2 minutes. Brush over ham and serve with remaining sauce.

ORANGE AND GINGER GLAZE FOR PORK ROAST OR HAM

Steps:

• In a small bowl stir together the marmalade, mustard, ginger, Worcestershire sauce, salt and pepper.

ANNETTE'S GREAT HAM GLAZE

Steps:

• Combine brown sugar, butter, rum, molasses, mustard, and cider vinegar in a large saucepan over medium heat. Bring to a boil, and reduce heat to low. Simmer, stirring constantly, until sugar has melted and the glaze has thickened, about 8 minutes. Season to taste with salt and pepper.

AGAVE-GLAZED HAM STEAKS

Steps:

• Pan-fry ham steaks on both sides in large nonstick skillet over medium-high heat. Place ham on heated serving dish set aside. Add agave, water, ginger and cloves to skillet bring to a boil. Simmer 1 to 2 minutes. Brush sauce over ham serve with remaining sauce.

AGAVE GLAZED HAM

Steps:

• Pan-fry or broil ham steaks until lightly browned and thoroughly heated. Remove ham from skillet or broiler pan. Combine agave, water, spices add to pan drippings and bring to a boil. Simmer 1 to 2 minutes. Brush over ham and serve with remaining sauce.

MANGO APRICOT GLAZE

Steps:

• Bring the rice vinegar and sugar to a boil in a saucepan until the sugar dissolves. Cook over medium heat for 10 minutes, stirring constantly. Stir in the mangoes, apricots, and ginger; cook, stirring occasionally, until the fruit is soft and beginning to break apart, about 10 more minutes. Transfer the mixture to a blender or food processor and add the honey and lime juice. Process until smooth.

AGAVE GLAZE FOR HAM OR PORK

Steps:

• Combine all ingredients mix well. Score ham or pork the last ten minutes of cooking time. Spread agave mixture evenly over roast. Bake at 450°F 5 minutes, basting with pan drippings and bake 5 minutes longer.TIP: Drippings may be thickened with flour or cornstarch if desired.