ON THE TABLE : THOMAS’ HAM GLAZE

by Carolyn
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Hey guys, I hope you had a wonderful, relaxed Easter Sunday full with delicious eats and colorful eggs. We spent the Sunday at our friends home. The hosts Kathrin and Thomas prepared a words-cannot describe dinner. Eggs with green sauce as a starter, glazed ham with spring vegetables in tarragon hollandaise sauce as the main course and the traditional german Hefezopf as a sweet treat. I even don’t want to try to describe it. Thomas was the chef while Kathrin, Patrick and myself played the little helper.
Thomas really knows how to cook. He is concentrated, highly organized and prepared. But also good in keeping his recipes a secret. (Did I mention that he works for Apple? Wonder were the secrets attitude comes from.) Joke aside, there was this apricot ham glaze which was just perfect. Fine-tuned mix of sweet and savory. I knew I need this recipe. This glaze works with everything. You can use it as a glaze for ham, chicken or beef or you can add it to you cheese plate as a highlight. I bet it tastes so good with blue cheese. The base is apricot preserves with some herbs and spices. While others were chatting I was trying to convince Thomas to share the recipe with me. It was tedious but I got it. And I’m even allowed to share it with you without any consequences. So here it is. Make it and enjoy it. Sorry about the pictures, but there was no time for any food arrangement.

Ingredients :
1 1/2 cup apricot preserves
3 tbsp fennel seeds
3 tbsp coriander seeds
1 tsp black peppercorns

Crush the fennel seeds peppercorn and the coriander. In a medium bowl combine them with the apricot preserve. Mix thoroughly and that’s it. Let me know if you make it. Would love to hear if you like it as I do.

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