Remove ham once again and glaze a second time. Place back into the oven for another round of caramelization, an additional 10 minutes or so. Allow ham to cool about 20 minutes, and serve.

In a medium bowl, add in the mustards, vinegar and honey and whisk until combined. Finish by slowly whisking in the 2 tablespoons of olive oil. Season with salt and pepper.

Balsamic and Honey Glazed Salmon. Serves 4-6. Ingredients: For the salmon:-1 kg side of salmon, deboned but skin on-60 ml Staffords Balsamic Vinegar ...

Pour oil into a large cast iron skillet to a depth of about 1 inch and heat over high heat to 350 degrees F. Add the chicken, skin side down, to the hot oil and reduce the heat to medium-high.

Chef notes. I'm a big fan of contrasting flavors, textures and temperatures; it just makes food that more exciting. This dish combines sweetness, saltiness, acidity, softness, creaminess and crunch.

Transfer pork medallions to a shallow baking dish in a single layer and pour glaze over the top. Turn slices to coat. Roast the pork 8-10 minutes until cooked to medium rare.

Add the rosemary, balsamic, water and honey, and bring to a boil. Boil for 15 minutes, stirring occasionally. Dissolve the cornstarch in 1 teaspoon water and stir into the pan; cook 1 minute until ...

Remove ham once again and glaze a second time. Place back into the oven for another round of caramelization, an additional 10 minutes or so. Allow ham to cool about 20 minutes, and serve.