Best 10 Brown Sugar Apple Cider Glaze Recipes

BROWN SUGAR GLAZED HAM

Steps:

• Take ham out of the fridge 1 hour prior.
• Preheat oven to 160C / 320F (standard) or 140C / 285F (fan). Arrange shelf in lower third so the ham will be sitting in the centre of the oven (not right at the top of the oven, this causes more uneven cooking on surface).

TRADITIONAL MEATLOAF RECIPE WITH BROWN SUGAR AND KETCHUP GLAZE

Steps:

• Combine ketchup, brown sugar and cider vinegar in a small bowl.
• Preheat the oven to 350ºF. Line a rimmed baking sheet with foil. Set aside.
• Heat a skillet over medium-high heat. Add the oil, and once shimmering, add the onion and cook until tender. Add the garlic and cook an additional minute, then remove from the heat to cool slightly.
• In a medium bowl, combine the eggs, milk, Worcestershire sauce, mustard, salt, pepper, thyme and hot pepper sauce. Mix until combined.
• In a large bowl, combine the meat, crackers, parsley, and cooked onion and garlic mixture. Add the egg mixture and mix just until combined.
• Transfer the mixture to the prepared baking sheet. Form into a loaf about 9×5-inches.
• Brush half of the glaze over the meatloaf.
• Bake for 30 minutes, then spread the remaining glaze over the top and sides of the meatloaf.
• Return to the oven and bake until the meatloaf registers 160ºF on an instant read thermometer, about another 20-30 minutes.
• If desired, you can turn on the broiler for the last couple minutes to really thicken up the glaze.
• Cool for 10-15 minutes before slicing to serve.

BROWN SUGAR GLAZE (FOR HAM, VEGGIES & MORE)

Steps:

• Place all of the ingredients in a medium sauce pan. Simmer for 7-10 minutes, stirring frequently, until the mixture is slightly syrupy (it will thicken as it cools).For the best flavor, refrigerate overnight to allow the flavors to fully develop. This brown sugar glaze will keep in the fridge for about 2 weeks.

BAKED HAM WITH BROWN SUGAR AND APPLE GLAZE

Steps:

• Set oven to 325 degrees.
• Place the ham in a roasting pan and bake until a thermometer reads 150F (about 15 minutes per pound).
• Cool the ham completely (you can cover and refrigerate the cooked ham up to 2 days ahead).
• In a saucepan bring the apple cider and dried apples to a boil over medium heat.
• Boil until the liquid is reduced to about 1-1/2 cups (this should take about 8-10 minutes).
• In a small bowl, whisk together the brown sugar, cider vinegar and mustard until well blended.
• Add to the cider mixture; simmer sauce until reduced to about 2-1/4 cups, stirring occasionally (this shoud take about 5-6 minutes) the sauce can be prepared a day in advance and refrigerated.
• Set oven to 375 degrees.
• Cut 1/2-inch slices from the bone, and place into a glass baking dish.
• Spoon the sauce over the slices.
• Bake in the oven until heated through and the sauce bubbles (about 25-30 minutes).
• Transfer to a platter to serve.
• DELICIOUS!

CIDER-GLAZED HAM

Steps:

• Place ham in a 5-qt. slow cooker. In a small bowl, combine the cider, brown sugar, mustard and honey; pour over ham. Cover and cook on low for 4-5 hours or until heated through. Remove ham and keep warm. , Pour cooking juices into a small saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ham.

APPLE CIDER AND BROWN SUGAR GLAZE

Steps:

• Bring cider, brown sugar and cloves to boil in a small non-reactive saucepan over high heat; reduce heat to medium-low and simmer until syrupy and reduced to about 1 1/3 cups, 5 to 7 minutes.
• Glaze will thicken as it cools between bastings; cook over medium heat about 1 minute, stirring once or twice, before using.

MAPLE GLAZED HAM

Steps:

• Remove ham from refrigerator and let sit at room temperature 2-3 hours.
• Whisk together all of the Apple Cider Maple Glaze ingredients in a medium saucepan. Bring to a boil. Reduce to a simmer over medium heat, stirring often, until thickened and reduced, approximately 15-20 minutes. Stir in butter until melted. Glaze will thicken more as it stands.
• Preheat oven to 325 degrees F. Adjust oven rack to lowest position. Pour 2 cups water into bottom of roasting pan IF you have a roasting rack. Place roasting rack inside pan. (Skip step if you don't have a roasting rack.)
• Roll out 2 large pieces of foil to wrap your ham in. Place ham on foil and brush all over with some of the Glaze, including in between slices. Tightly wrap ham with foil and place on its side on the roasting rack (or bottom of pan). Bake ham until the center registers 100-110 degrees F, about 2 hours (about 12 minutes per pound).
• Remove ham from oven and increase oven temperature to 400 degrees F.
• Carefully unfold foil to expose ham and brush ham all over with Glaze (if Glaze has become to thick to brush, return to heat to loosen). Leave ham exposed and bake for 20-30 minutes or until edges are golden brown and caramelized.
• Remove ham from oven and brush again all over with Glaze. Spoon juices from bottom of pan all over ham. Loosely cover with foil. Let rest for 15 minutes then spoon more juices over ham and serve with any remaining Glaze.

BROWN SUGAR GLAZED HAM RECIPE

Steps:

• Preheat oven to 325 degrees F for a convection oven or 350 degrees F for a standard oven and arrange rack to the bottom third of the oven.
• Place ham in a shallow roasting pan.
• Combine brown sugar, mustard and apple cider vinegar.
• Brush the glaze onto the entire outside of the ham.
• Cook for 20 minutes per pound, or until the internal temperature reaches 160 degrees F.

PINEAPPLE BROWN SUGAR HAM

Steps:

• Preheat oven to 325F
• Soak a small handful of toothpicks in warm water.
• Use a sharp knife to score a grid-like pattern into the ham, about 1/2" to 1" into the ham.
• Place the ham in a roasting pan or baking tray.
• In a saucepan, combine the brown sugar, honey, apple cider vinegar, dijon mustard and cloves.
• Place the saucepan over medium heat and stir until melted and completely combined - the brown sugar should not appear gritty at all.
• Pour half of the brown sugar mixture over the ham and use a basting brush to ensure the syrup is coated all over the ham.
• Using the soaked toothpicks, secure the pineapple rings all over the ham.
• Place 1/2 cup of water in the roasting tray and cover the ham with tinfoil.
• Bake the ham for 1 hour.
• Place the brown sugar mixture back over the heat and continue cooking until reduced by half, stirring occasionally.
• Remove the ham from the oven and remove the tinfoil.
• Pour the remaining syrup over the ham and return back to the oven.
• Baste or brush the ham with the syrup every 15 minutes, continuing to bake for 1 more hour, until ham reaches an internal temperature of 145F. (Keep in mind that the glaze adds flavor and moisture so don't neglect it.)
• For a crispier skin, you can increase the heat to 400F for the last 10-15 minutes of baking.
• Before serving, remove the toothpicks and insert a maraschino cherry into the centre of each pineapple ring.

HAM GLAZE RECIPE | BROWN SUGAR & APPLE CIDER

Steps:

• Over medium heat in a small sauce pot, add the butter and allow it to fully melt. Then add the Brown Sugar, Cinnamon, Clove, and Allspice. Stir together and allow at least one minute for the spices to wake up.
• Next add the Apple Cider, Salt, and Lemon Juice. Bring this to a simmer for 3-5 minutes.
• In a small bowl or ramekin, add the Corn Starch to Cold Water. Gently stir to make a slurry. make sure to work out any lumps, add additional water if needed.
• Add the Corn Starch slurry to the simmering apple cider mixture and whisk together. This will thicken the Ham Glaze as it returns to a simmer. Once thickened, reduce heat to low and cook for an additional 3-5 minutes.
• Remove the Ham Glaze from the heat and allow it to cool to room temperature. It will continue thicken as it cools. You can make this a day ahead, store refrigerated. Do warm it room temperature before using.