I did two double smoked hams last night for a dinner this afternoon. My problem is I might have added too much ham drippings to my remaining Grand Marniew Glaze. When I go to warm the Glaze for dinner I would like it to be much thicker and not as watery. Can I still reduce it? Apply any additives without altering taste? Help needed soon.
If it's not too late, you could reduce it on the stove. Alternatively just glaze it earlier and let it caramelize on the ham a few more minutes. I've even done two coats when the glaze was too thin with just one. If the glaze is just for dipping, I guess the only option is to reduce it or add a thickener.
It’s not too late. It is for dipping so I will just try to reduce the glaze prior to eating. I suppose if necessary I can add Corn Starch as a thickener.
Thank you for taking time to help Santa Glaze.
I think corn starch will make the glaze cloudy. If that doesn't matter to you, it will do the job. Unflavored gelatin will thicken a little, but it won't make the glaze cloudy.
If you decide to use corn starch, remember to add water to it and stir until a slurry with no lumps forms. Then add to your glaze. And use as little water as possible.
A final thank you shoutout to Chuck in Charlotte & RonB for saving the day. The hams were delicious and acting on both of your suggestions regarding thickening the Grand Mariner Glaze made it a crowd favorite.
Grand Marnier Glaze
Makes 2 Cups
1-1/2 Cups fresh orange juice
1-Cup Sugar
6-tablespoons Grand Marnier liqueur
1/4 cup honey
1/4 cup orange marmalade
1-tablespoon Dijon mustard
1/2 teaspoon fresh thyme leaves
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Combine ingredients in medium saucepan and bring to a simmer for about 5 min., pass the sauce through a strainer. Return strained mixture to saucepan and bring to a very low boil. Cook until reduced by one third.
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