Malt Vinegar Molasses Glaze Recipes

MOLASSES GLAZE FOR HOLIDAY HAM

Steps:

• Preheat oven to 325°F.
• Remove rind from ham and score the fat with a sharp kife, creating diamond shapes all over the surface.
• Stud ham with cloves (and pineapple & cherries, if desired- attach with either toothpicks or cloves).
• Place ham in roasting pan so that the wide flat cut side is down.
• Bake 2 1/2-3 hours for a whole ham, 1 3/4-2 hours for a half ham (or use the heating instructions provided on your ham wrapper, changing the cook temp if necessary as well).
• Mix dry mustard powder with the molasses and brush all over ham 30 minutes before the ham is done, returning ham to oven to contiune cooking at 325°F.
• TIP: Do not baste ham with pan drippings as this will make the glaze look dull.
• Once ham is cooked, let rest 10 minutes before carving.
• Do not eat the cloves- they provide flavoring as they bake, but should be discarded after cooking.

SPICY MOLASSES GLAZE

Steps:

• Whisk molasses, garlic, chiles, ginger, pepper flakes, and oil in a small bowl. Season with salt and pepper. Keep sealed at room temperature up to 1 week.

SHERRY VINEGAR AND MOLASSES GLAZED CARROTS

Steps:

• Melt butter in heavy extra-large skillet or pot over medium-high heat. Add carrots, 1 tablespoon molasses, and 1/2 teaspoon coarse salt; sauté until carrots are coated with butter mixture, about 1 minute. Add 4 tablespoons Sherry wine vinegar and enough water to almost cover carrots (about 4 cups) and bring to boil. Cover and boil 2 minutes. Uncover and boil until liquid is reduced to syrup and carrots are tender, stirring often, about 20 minutes. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
• Add remaining 1 tablespoon molasses and 2 tablespoons vinegar to carrots and toss over medium-high heat until carrots are heated through and thickly coated with glaze, about 3 minutes. Stir in 1 tablespoon parsley. Season carrots to taste with more coarse salt and generous amount of ground black pepper. Transfer carrots to large bowl; sprinkle with remaining 1 tablespoon parsley and serve.

BALSAMIC GLAZE

Steps:

• Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.

MOLASSES-GLAZED PORK TENDERLOIN

Steps:

• Whisk together the molasses, vinegar, honey, brown sugar, red pepper flakes, ginger, garlic, salt, and pepper until combined. Remove 1 cup of this mixture to use for basting later. Pour the remaining marinade into a resealable plastic bag, and add the pork tenderloin. Coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes to overnight.
• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Remove the pork tenderloin from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until no longer pink in the center, about 20 minutes, basting occasionally with the 1 cup of reserved marinade.

FISH GLAZED WITH POMEGRANATE MOLASSES

Steps:

• Preheat grill and brush lightly with olive oil.
• Mix olive oil, pomegranate molasses, vinegar, garlic and salt.
• With a pastry brush, coat the fish with the mixture.
• Grill until the flesh is flaky and loses its translucence, 3 to 4 minutes per side.
• Serve immediately.

MOLASSES-MUSTARD GLAZE

Steps:

• Combine all ingredients in saucepan; bring to boil on medium-high heat, stirring frequently.
• Reduce heat to low; simmer 3 min., stirring occasionally.
• Use to brush onto chicken and ribs for the last few min. of the cooking time.

MALT VINEGAR-MOLASSES GLAZE

Steps:

• Combine all ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves. Boil until glaze is reduced to generous 3/4 cup, stirring occasionally, about 20 minutes. (Glaze can be made 1 day ahead. Cover and refrigerate. Rewarm glaze over medium heat just until pourable, thinning with water by teaspoonfuls if desired.)