Sweet, tangy, and just a touch boozy, this elegant glaze combines Blenheim apricot preserves, orange juice, and brandy for a beautifully balanced flavor that caramelizes into a golden sheen on baked ham or finishing a pork roast. The subtle heat of Dijon mustard adds depth, making this glaze perfect for holiday feasts or any special occasion.
INGREDIENTS:
1 cup Blenheim apricot preserves
1 cup orange juice
1 tablespoon cornstarch
3 tablespoons brown sugar
3 tablespoons brandy
2 teaspoons Dijon mustard
METHOD:
Place apricot preserves in a blender and process until smooth.
In a small saucepan, whisk together the pureed preserves, orange juice, cornstarch, and brown sugar until well combined. Cook over medium-low heat, stirring frequently, until the mixture begins to thicken and turns glossy, about 4–5 minutes.
Whisk in the Dijon mustard and brandy, and continue cooking over low heat for 1–2 minutes to blend the flavors. Remove from heat.
Baste the ham with the glaze during the last 30 minutes of baking. Brush on another layer during the final 15 minutes, if desired.
Reserve some glaze to warm and serve alongside the ham at the table.
