Meat Glazes

flyinglentris

flyinglentris

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Satisfy my curiosity and share your favorites meat glazes. For example, I might use honey on hams, reduced Apple Juice on Turkey.

Keep in mind that glazes are not marinades.
 
I'm struggling to think of any glazes I use. I finish most meats in butter with a crushed garlic clove and fresh thyme, very occasionally a little balsamic. My wife glazes hams with mustard and brown sugar, and they are awesome. Maybe I should experiment more with glazes.
 
epicuric said:
I'm struggling to think of any glazes I use. I finish most meats in butter with a crushed garlic clove and fresh thyme, very occasionally a little balsamic. My wife glazes hams with mustard and brown sugar, and they are awesome. Maybe I should experiment more with glazes.
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I don't think that a meat glaze must be sweet, using things like honey, maple syrup, pineapple, etc. Oil and spices might do. Butter and spice is another alternative. In other words, a glaze might be sweet or it might be spicy. It has to add some special zing to the outer surface of meats.

I rarely do glazes and know far less about them than I think would make me good at it. I am considering glazes and will have to jump in as a raw experimenter.
 
I've used maple syrup (the "real" kind as mentioned by caseydog) on salmon. I'm not a fan of overly sweet main dishes so I use less than the 1/4 cup listed.

Maple Salmon

Beyond that, the only other food I've glazed is ham. Maybe I should also venture out and try others. Looking forward to everyone's comments on this one.
 
Garlic Butter w. Lemon Juice? I was thinking not too sweet and something I like.

Normally, Garlic Butter is used for Garlic Bread. But why not use it for a Glaze? I would try this on Chicken and sprinkle on Basil and shreaded Asiago crumbs. Yes, I'll have to put this one to the test in the near future.
 
flyinglentris said:
Garlic Butter w. Lemon Juice? I was thinking not too sweet and something I like.

Normally, Garlic Butter is used for Garlic Bread. But why not use it for a Glaze? I would try this on Chicken and sprinkle on Basil and shreaded Asiago crumbs. Yes, I'll have to put this one to the test in the near future.
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Peanut Oil blended with Red Pepper and Sundried Tomato is another thought I am musing with for Fish, Lobster and Prawns, possibly Chicken and Pork too.
 
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Morning Glory said:
Strictly speaking a glaze in culinary terms is a shiny coating. The obvious way to achieve this is with sugar, maple syrup, honey in the glaze. I think its difficult to obtain a shiny finish without. But I may be wrong...
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That was my first thought as well. I always thought it HAD to be something shiny hence the word.
 
Morning Glory said:
Strictly speaking a glaze in culinary terms is a shiny coating. The obvious way to achieve this is with sugar, maple syrup, honey in the glaze. I think its difficult to obtain a shiny finish without. But I may be wrong...
Click to expand...

I'll go with a non-strict definition of glaze as a flavor seal coating.

Note that glazes in baking are not always shiney. Powdered Sugar Glazes are common enough. In Baking, glazes tend to have a sweet definition. And that crosses over to meats, too. But I don't think we need to hold to a hard definition of sweetness.
 
My Achiote paste on chicken. Recipe is somewhere on the forum...

50518
 
Morning Glory said:
Strictly speaking a glaze in culinary terms is a shiny coating. The obvious way to achieve this is with sugar, maple syrup, honey in the glaze. I think its difficult to obtain a shiny finish without. But I may be wrong...
Click to expand...

Yes, I think of a glaze as something that will caramelize with heat. You generally have some kind of sugars involved.

In American BBQ, you can use a BBQ sauce as a glaze by brushing it on the meat near the end of cooking. Many common BBQ sauces have a significant amount of brown sugar in them. As with any glaze with sugar, you just have to be careful not to burn the glaze.

CD
 
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