RUM & SHERRY DIJON GLAZE

★★★★★ 1 Review
cookinginillinois avatar
By Rose Mary Mogan
from Sauk Village, IL

I created this recipe to add depth in flavor to my Bacon Wrapped Garlic Studded Pork Center Cut Roast. It added just the right amount of flavor. A slightly sweet taste to compliment the saltiness & garlic of the Pork Roast. I wanted it to be just a tad bit different from the Pork Roast I usually make, & I always stud my Lamb Roast with Garlic Slivers, so why not Pork, then to add a slightly sweet taste of the Dijon Brown Sugar with Rum Glaze, I thought would make it a perfect compliment to each other. I was right, my husband loved it & ate far more pieces than I care to mention.

serves Enough to glaze a 5 pound Roast
prep time 5 Min
cook time 15 Min
method Stove Top

Ingredients

  • 2/3 c
    light brown sugar
  • 1/3 c
    cooking sherry
  • 1/3 c
    dijon mustard
  • 1/2 c
    light corn syrup
  • 1 Tbsp
    softened butter
  • 1/2 Tbsp
    dried chopped chive
  • 3 Tbsp
    dark rum
ADVERTISEMENT

How To Make

  • 1
    Create a creamy base by blending the Dijon mustard with the cooking sherry, and then pour into a small sauce pan.
  • 2
    Add the Brown Sugar, and stir to blend together.
  • 3
    Add the dark Rum, & stir again.
  • 4
    Next add the corn Syrup and Butter.
  • 5
    Cook over low heat till the mixture thickens and becomes syrupy, about 10 to 15 minutes.
  • 6
    Then Glaze Roast and garnish with chopped chive if desired. Can serve any additional glaze as a side accompainment if desired.
ADVERTISEMENT