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
- 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