05-30-2014, 08:06 PM
I cooked a pork shoulder about a week ago and made this ridiculously good maple-based glaze for it.
It's not sickeningly sweet though. It's a really nice balance of sweet, hot, robust and smokey.
here goes:
- Sea salt
- Fresh ground black pepper
- summer savory
- thyme
- rosemary (crush the leaves as much as possible)
- garlic powder (just a lil bit to add a layer of flavour, you don't want to make it super garlicky)
- paprika (also just a lil bit)
- a few dashes of cayenne pepper
- pinch of ground cloves
- some brown sugar (darker = better)
- few generous dashes of soy sauce (the thick stuff!)
- few tablespoons of water to dissolve the brown sugar
- couple dashes of liquid smoke (it's usually very strong and putting a bit too much can totally ruin a dish, so go easy and taste-check it)
- top off with maple syrup until it tastes good.
- healthy squeeze of lemon juice to liven up all the flavours.
I would let the ham be in the oven for at least 30 mins before I start glazing at roughly 15 minute intervals, assuming a quick roast at about 350-375 F.
When it's all done, it might look burnt, but it's not (well, as long as you've cooked it right and checked it with a thermometer). It's just caramelized extra dark because of the soy sauce and maple.
It's especially good on the pork rind.
Enjoy with a robust lager or red/brown ale of your choice.
It's not sickeningly sweet though. It's a really nice balance of sweet, hot, robust and smokey.
here goes:
- Sea salt
- Fresh ground black pepper
- summer savory
- thyme
- rosemary (crush the leaves as much as possible)
- garlic powder (just a lil bit to add a layer of flavour, you don't want to make it super garlicky)
- paprika (also just a lil bit)
- a few dashes of cayenne pepper
- pinch of ground cloves
- some brown sugar (darker = better)
- few generous dashes of soy sauce (the thick stuff!)
- few tablespoons of water to dissolve the brown sugar
- couple dashes of liquid smoke (it's usually very strong and putting a bit too much can totally ruin a dish, so go easy and taste-check it)
- top off with maple syrup until it tastes good.
- healthy squeeze of lemon juice to liven up all the flavours.
I would let the ham be in the oven for at least 30 mins before I start glazing at roughly 15 minute intervals, assuming a quick roast at about 350-375 F.
When it's all done, it might look burnt, but it's not (well, as long as you've cooked it right and checked it with a thermometer). It's just caramelized extra dark because of the soy sauce and maple.
It's especially good on the pork rind.
Enjoy with a robust lager or red/brown ale of your choice.
