Plenty of people find a glazed ham to be a perfect centerpiece, be it for a special occasion or an average weeknight meal (with plenty of leftovers for sandwiches or as a in either case). And while I've always come to the table with high hopes, I've often found it a little lacking. Don't get me wrong, I always appreciate the play between sweet and salty, but it has often felt like a bit of a missed opportunity — like one of those something's-missing-and-I-can't-put-my-finger-on-it situations.
Then, one summer, I began experimenting with glazes for pancetta and Brussels sprouts skewers as an appetizer. Once I landed on this combination of three simple ingredients — balsamic vinegar, honey, and chili — I knew this dressing was destined for bigger things. In particular, much larger pieces of meat.
It's an almost too-good-to-be-true balance of flavors for various uses — perfect when drizzled over broiled fish, funky cheeses, and even fresh strawberries. But slather this mixture of punchy, fruity balsamic and sweet, sticky honey — all cut with a spicy powder — over salty, moist slices of pork, and never lose hope in ham again. Why it works and how to make it Being raised in an Italian family, if someone said "vinegar," it meant only one thing: balsamic.
I always loved this liquid in any form, but when it's cooked down with a sweetener of some type — in this case, honey — it entirely transforms into another kind of magic. That barrel-aged product, with its inherentl.