Maple Ginger Glaze Food

MAPLE & MUSTARD GLAZED HAM

Steps:

• Put the gammon in a very large pan and cover with cold water. Add the spices and bay. Bring to the boil, then turn down and simmer for around 1 hr 50 mins, topping up the water level with boiling water, if necessary. Scoop off any scum that rises to the top every now and then.
• Carefully pour the liquid away (I like to keep it for making soup), then let the ham cool a little while you heat the oven to 190C/fan 170C/gas 5. Lift the ham into a large roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern, then stud cloves all over the ham. Can now be chilled for up to 2 days.
• Mix the glaze ingredients in a jug. Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 35 mins, basting with the pan juices 3-4 times as it bakes. Turn the pan around a few times during cooking so the fat colours evenly. Remove from the oven and allow to rest for 15 mins before carving. Can be roasted on the day or up to 2 days ahead and served cold.

MAPLE-GINGER GLAZED CARROTS

Steps:

• In a Dutch oven, combine the carrots, water, 2 tablespoons butter and ginger. Cover and cook for 10 minutes. Cook, uncovered, until carrots are crisp-tender, 6-8 minutes longer., Stir in the syrup, vinegar, salt and pepper. Cook, stirring frequently, until sauce is thickened, 5-6 minutes. Stir in remaining butter. If desired, garnish with parsley.

MAPLE-MUSTARD GLAZED SALMON

Steps:

• Mix first 5 ingredients until blended. Refrigerate 3 hours.
• Heat grill to medium-high heat. Brush fish with oil.
• Grill 4 min. on each side or until fish flakes easily with fork, brushing frequently with syrup mixture.

MAPLE GLAZE

Steps:

• Whisk together the maple syrup, vinegar and dry mustard.
• Score the ham, brush on glaze and continue to brush as it bakes.
• If desired, insert whole cloves into the ham before glazing and coat ham with pineapple after first glazing.

MAPLE GLAZE FOR DOUGHNUTS

Steps:

• In a small bowl, whisk all ingredients until smooth.

GINGER MAPLE HAM GLAZE

Steps:

• Melt butter in a saucepan over medium heat. Cook garlic and ginger for about 2 minutes. Add allspice, cloves, cinnamon, and star anise; stir until fragrant, about 1 minute. Add maple syrup, bourbon, and brown sugar to the saucepan.
• Cook and stir mixture until reduced and thickened to a glaze consistency, about 5 minutes. Whisk orange juice and ketchup into glaze until smooth. Strain glaze to remove spices.

MAPLE BOURBON GLAZE

Steps:

• Combine all ingredients in a medium saucepan over medium heat and bring to a boil.
• Reduce the heat to low and simmer for 15-20 mins until the glaze reaches a syrupy consistency.
• Use right away or store in a glass jar. Will last at least 2 weeks tightly sealed in the refrigerator.

CHILLI, MAPLE & GINGER GLAZED VEGAN COCKTAIL SAUSAGES

Steps:

• Combine the chillies, maple syrup, vinegar, ginger and sesame oil in a small pan, and bring to a simmer over a low heat. Cook for 2-3 mins until slightly reduced. Remove from the heat and leave to cool slightly.
• Heat the oven to 200C/180C fan/gas 6. Line a roasting tin with foil, then tip in the sausages, half the glaze and a sprinkle of sesame seeds. Toss well and season. Cook in the oven for 20-25 mins, turning halfway through, until cooked through and sticky. Pour the remaining glaze into a small dish and scatter with some more sesame seeds. Serve the sausages scattered with some extra chillies and the coriander, with some lime wedges and the glaze on the side for dipping.

CEDAR PLANK SALMON WITH MAPLE-GINGER GLAZE

Steps:

• Soak 1 large cedar grilling plank (15 by 6 inches) in a baking dish of water, about 2 hours; put a plate or mug on top to keep the plank submerged.
• Preheat the oven to 425 degrees F. Sprinkle the salmon with the coriander, 1 teaspoon salt and 1/2 teaspoon pepper. Let stand at room temperature about 15 minutes.
• Meanwhile, heat the maple syrup, ginger, lemon zest and butter in a small saucepan over medium heat until slightly thickened, about 7 minutes. Stir in the lemon juice and set aside.
• Remove the cedar plank from the water and pat dry. Place the plank directly on the oven rack and preheat about 15 minutes. Using tongs or oven mitts, remove the hot plank from the oven and place the fish, skin-side down, on the wood. Brush the fish with half of the ginger glaze. Transfer the fish on the plank to the oven; put a baking sheet on the rack below to catch any drips. Cook until the salmon is just firm and slightly golden on top, about 12 minutes.
• Remove the fish from the oven and change the oven setting to broil. Brush the remaining ginger glaze over the salmon and broil until golden, 2 to 3 more minutes. Remove from the oven and let rest 5 minutes on the plank before serving. Serve warm or at room temperature.

MAPLE-GINGER GLAZED CHICKEN

Steps:

• Combine syrup, soy sauce, ginger and cayenne in small bowl and set aside.
• Pat chicken dry with paper towels and season with salt and pepper. Heat oil in laarge non-stick skillet over med-high heat until just smoking. Cook chicken till golden brown, about 5 minutes a side.
• Reduce heat to med-low and add syrup mixture to skillet. Simmer, turning chicken once or twice to coat, until glaze is slightly thickened and chicken is cooked through, 2 to 4 minutes Serve.
• Make sure to use real maple syrup.

MAPLE-GLAZED PARSNIPS

Steps:

• Combine 1/2 cup water, the parsnips, cranberries, maple syrup, 1 tablespoon olive oil, the coriander, 1/2 teaspoon salt and a few grinds of pepper in a large nonstick skillet over medium-high heat; bring to a simmer. Reduce the heat to medium low, cover and cook until tender, 8 to 10 minutes.
• Uncover and add the remaining 2 tablespoons olive oil, 1 tablespoon water and the lemon juice. Cook, stirring, until glazed, 1 to 2 minutes. Stir in the parsley; season with salt.

MAPLE GINGER GLAZE

Steps:

• 1. In a small, heavy saucepan, wilt the onion, ginger, and garlic in olive oil over low heat for about 5 to 7 minutes, stirring once or twice.
• 2. Add the remaining ingredients. Bring to a boil and cook for 3 to 5 minutes, stirring. Reduce heat to medium and simmer for 10 minutes to thicken sauce, stirring occasionally. Strain and finely mince the onion, ginger, and garlic; return to the sauce. Remove from heat and cool to room temperature. Refrigerate, covered, until needed.

MAPLE GLAZED SALMON

Steps:

• Stir soy sauce, maple syrup, vinegar, ginger and crushed red pepper in a baking dish.
• Lay salmon skinned side up in the marinade and refrigerate 30 minutes to 1 hour.
• Preheat oven to 425 degrees F. Line a large roasting pan or rimmed baking sheet with foil.
• Lay salmon on the foil, skinned side down. Roast until the fish is just barely cooked in the center for medium, about 9 to 15 minutes.
• Meanwhile, pour the marinade into a small saucepan and bring to a simmer over medium-high heat. Simmer until thick and syrupy, 6 to 9 minutes.
• Pour the reduction over the fish before serving.

MAPLE-GINGER GLAZED CARROTS

Steps:

• In a medium saucepan, combine carrots, water, ginger and margarine.
• Cover and cook on medium, for 15 minutes until carrots are almost tender.
• Add maple syrup, vinegar, salt and pepper to taste, and heat to boiling.
• Boil 8-10 minutes, stirring frequently, or until carrots are at desired tenderness and and coated with glaze.

MAPLE GLAZE

Steps:

• Sift the powdered sugar into a medium bowl and whisk in the maple syrup, milk, and vanilla until smooth. Transfer to a piping bag or squeeze bottle or cover until ready to use.