Sweet and spicy glazes are used most often for coating wild game or baked hams during the holiday season. I enjoy these unique flavors as dips for fried seafood and vegetables. Feel free to substitute your favorite jam or jelly in this recipe.
- 1/4 cup honey
- 1/4 cup orange marmalade
- 1 tbsp Zatarain’s Creole mustard
In a stainless steel mixing bowl, whisk all of the ingredients until well blended. It is best to set the glaze aside and allow flavors to develop over a 3- or 4- hour period. Once the ham, duck or other game has been cooked to perfection, baste with the honey-mustard glaze at 5-minute intervals for approximately 15 minutes.