Ingredients

  • 1 ½ cups (tightly packed) light brown sugar
  • 2 clementines, stemmed if necessary, quartered, skin left on
  • 2 fresh green serrano chilies or 1 jalapeño chili, stemmed, seeded and coarsely chopped
  • 2 tablespoons white wine vinegar
  • 1 tablespoon plus 1 teaspoon crushed red peppercorns or peppercorn blend
  • 1 tablespoon Dijon mustard
  • ½ teaspoon ground cinnamon, preferably freshly ground

    1 3/4 cups, enough for a whole ham

    Preparation

    1. Combine all ingredients in a food processor and pulse until chilies are reduced to tiny green flecks. Transfer to a jar with a tight-fitting lid and store in refrigerator until needed. Making glaze a day in advance allows flavors to bloom and thickens glaze, which makes it easier to apply.

    10 minutes

    Dining and Cooking