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Apart from ham/pork, what other meat is good for oven glazing?

post #1 of 5
Thread Starter 

I glazed my first ham for Christmas and it was delicious: the glaze was semi-sweet, crispy and a beautiful red-caramel colour, much better than the non-glazed Christmas ham I grew up with. It was redolent of Chinese char siu pork, and made of mustard-brown sugar-maple syrup-cinnamon.

 

Can I do the same to chicken, beef and other kinds of meat? I've never come across a glazed chicken or beef, just ones rubbed with oil and spices which I don't find as tasty.

post #2 of 5

Duck.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #3 of 5
Venison does well paired with fruit, and duck as ordo mentioned. You're right I've never seen glazed beef or chicken. I'm sure there is a more technical reason for it but tr only one I can think of is that they just don't need it. I'm quite happy with my garlic and herbed beef roasts and roast chickens.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #4 of 5

Any poultry can be glazed with good results although I have to admit that I prefer skin just rubbed with salt, pepper, and herbs.  Why mess with that crispy goodness?  I'm sure that someone at some time has glazed a beef roast but I don't knowt that there would be anything to gain from glazing it.  Again I just prefer a beef roast rubbed down with salt, pepper, garlic and herbs.

post #5 of 5

I've seen recipes for glazed brisket, rack of lamb and leg of  lamb. And putting BBQ sauce on ribs that are baked is essentially glazing them.

 

I don't like the idea of glazing the skin of whole poultry. But I've had skinless chicken that was good with glaze. (Again basically oven BBQ.) Also salmon. You probably won't get that semi crispness due to shorter cooking time.

 

I do a giant wing thing with turkey wings. Bake with BBQ spices until crisp, then sprinkle with sugar and bake, broil or torch until the sugar caramelizes.

 

So yes. Go for it.

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