#deliciouslyglazed

With this easy glazed salmon recipe, you can enjoy the perfect mix of sweet and savory flavors. While the salmon is cooking, the soy-honey glaze gives it a delicious caramelized top. This makes it a favorite at any barbecue.

Ingredients: 4 salmon fillets. 1/4 cup soy sauce. 1/4 cup honey. 2 tablespoons Dijon mustard. 2 cloves garlic, minced. 1 teaspoon ginger, grated. 1 tablespoon olive oil. Salt and pepper to taste. Sesame seeds and chopped green onions for garnish.

Instructions: Warm up the grill over medium-high heat. To make the glaze, mix the soy sauce, honey, Dijon mustard, minced garlic, and grated ginger in a small bowl with a whisk. Add salt and pepper to the salmon fillets and brush them with olive oil. Put the salmon fillets on a grill that has already been heated up. Cook for four to five minutes on each side, or until a fork can easily flake the fish. Brush the glaze over the salmon fillets in the last minute of cooking, letting it caramelize. Add sesame seeds and chopped green onions to the salmon after taking it off the grill. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Transform an ordinary ham into a delicious masterpiece with this easy ham glaze. The combination of brown sugar, honey, and spices creates a sweet and flavorful coating that will please even the pickiest eaters.

Ingredients: 1/2 cup brown sugar, packed. 1/4 cup honey. 2 tablespoons Dijon mustard. 1 tablespoon apple cider vinegar. 1/2 teaspoon ground cloves. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon black pepper. 1 fully-cooked ham 6-8 lbs.

Instructions: Preheat your oven to 325F 163C. In a bowl, mix together brown sugar, honey, Dijon mustard, apple cider vinegar, ground cloves, ground cinnamon, ground nutmeg, and black pepper to create the glaze. Place the fully-cooked ham on a rack in a roasting pan, fat side up. Score the ham in a diamond pattern and brush the glaze over the entire surface of the ham. Bake the ham in the preheated oven, basting with the glaze every 20 minutes, until the internal temperature reaches 140F 60C. Allow the ham to rest for 10 minutes before slicing. Serve the glazed ham slices, drizzling any remaining glaze over the top. Enjoy this easy ham glaze that adds a perfect touch of sweetness and warmth to your meal!

Prep Time: 10 minutes

Cook Time: 2 hours

A sweet and sour pomegranate-molasses glaze covers these Cornish hens, making a dish that tastes great and is tender. It's perfect for a fancy dinner or a holiday party.

Ingredients: 2 Cornish hens. 1 cup pomegranate juice. 1/4 cup molasses. 2 tablespoons olive oil. 2 cloves garlic, minced. Salt and pepper to taste. Pomegranate arils for garnish.

Experience the perfect harmony of crispy and savory with this Asian glazed pork belly. The combination of sweet and savory flavors makes this dish an absolute delight.

Ingredients: 2 lbs pork belly, skin-on. 1/4 cup soy sauce. 2 tablespoons hoisin sauce. 2 tablespoons honey. 1 tablespoon rice vinegar. 1 tablespoon sesame oil. 1 tablespoon ginger, minced. 3 cloves garlic, minced. 1/2 teaspoon Chinese five-spice powder. 1/4 teaspoon black pepper. 1 green onion, sliced for garnish.

Instructions: Preheat your oven to 425F 220C. Score the pork belly skin with a sharp knife, creating a crosshatch pattern, ensuring not to cut into the meat. In a bowl, whisk together soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, ginger, garlic, Chinese five-spice powder, and black pepper to create the glaze. Place the pork belly on a rack in a roasting pan, skin side up. Brush the glaze over the pork belly, ensuring it gets into the scored skin. Roast in the preheated oven for 30 minutes or until the skin is crispy. Change the oven setting to broil and cook for an additional 5 minutes, watching carefully to avoid burning. Remove from the oven, let it rest for a few minutes, and then slice into bite-sized pieces. Garnish with sliced green onions and serve. Savor the delightful combination of crispy skin and flavorful glaze in this Asian-inspired pork belly dish.