"Adding tequila to a glaze is no complex science; it's basically as simple as portioning a small quantity into a saucepan along with the other ingredients and simmering until thickened and well-integrated. Note that you don't need a whole bottle's worth of the strong stuff in your glaze, anything from a couple of tablespoons to a cup is plenty to impart flavor and enhance a glaze."
"Alcohol dissolves many soluble flavor compounds from ingredients like herbs and spices that are also soluble in the meat's fat, creating a flavor highway between the ham and the glaze. Alcohol also increases the volatility of compounds in the glaze. This means flavors go into the air and are more pronounced."
"Ham and tequila both play well with sweet, sour, and salty flavour combos. So classic Mexican staples like lime, jalapeño, habanero, chipotle, and sweeteners like agave syrup, or even orange, mango, or pineapple juices work with tequila."
Glazing is the final step that elevates baked or barbecued ham. Tequila serves as a creative glaze ingredient, requiring only a couple of tablespoons to a cup added to a saucepan with other ingredients and simmered until thickened. Apply glaze when ham is nearly done, baking for ten minutes, then brushing and baking another five minutes to caramelize. Ham and tequila complement sweet, sour, and salty flavor combinations, pairing well with Mexican ingredients like lime, jalapeño, chipotle, and agave syrup, or tropical juices like orange, mango, and pineapple. Alcohol dissolves flavor compounds soluble in both herbs and meat fat, creating enhanced flavor integration while increasing compound volatility for more pronounced taste.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]