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Ham glaze for two: Bourbon-Orange Mustard Glaze
Two servings of bourbon-orange mustard glaze for pork or ham—quick, glossy, and flavorful.
Why this recipe works
This bourbon-orange mustard glaze elevates a simple pork dinner for two. It’s quick to make and pairs well with small bone-in chops or a half ham steak, giving you a glossy, flavorful finish without a long prep.
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- bourbon orange glaze
- pork chops glaze
- orange marmalade glaze
- mustard glaze for pork
- quick pork glaze
- bourbon glaze for meat
- pan-seared pork chops
Key takeaways
Simple glaze with quick simmer for a shiny finish
Best with small bone-in chops or ham steak
Finish with a glossy coat and rest before serving
Recipe guide
This bourbon-orange mustard glaze elevates a simple pork dinner for two. It’s quick to make and pairs well with small bone-in chops or a half ham steak, giving you a glossy, flavorful finish without a long prep.
A fast, glossy glaze that elevates two portions.
- Simple glaze with quick simmer for a shiny finish
- Best with small bone-in chops or ham steak
- Finish with a glossy coat and rest before serving
Make the glaze
Start by melting butter in a small saucepan over medium heat. Add the minced shallot and cook until soft, about 1–2 minutes. Stir in brown sugar, Dijon, whole-grain mustard, bourbon, apple cider vinegar, orange marmalade, soy sauce, orange zest, cinnamon, cloves, and cayenne. Simmer until the sugar dissolves and the glaze thickens slightly, about 3–4 minutes. Remove from heat and taste, adjusting seasoning as needed.
Sear and glaze the meat
Pat pork chops or ham steak dry and season lightly with salt and pepper. Preheat a skillet over medium-high heat and sear the meat until browned and nearly cooked through—about 3–4 minutes per side for chops, 2–3 minutes per side for a ham steak. Brush a generous layer of glaze onto the meat, then cook 1–2 minutes more to caramelize. Brush again as it cooks and remove from heat.
Rest and serve
Let the meat rest for 3–5 minutes to redistribute juices and set the glaze. Slice if desired and spoon any remaining glaze over the top before serving.
Ingredients
- 1 cup brown sugar, packed
- 2 tbsp Dijon mustard
- 2 tbsp whole-grain mustard
- 2 tbsp bourbon
- 1 tbsp apple cider vinegar
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp cayenne pepper
- 2 tbsp unsalted butter
- 1 small shallot, minced (about 1 tbsp)
- 2 tsp orange zest
- 2 tbsp orange marmalade
- 1 tbsp soy sauce
- 2 small bone-in pork chops (about 10–12 oz total) or 1/2 ham steak, trimmed
Instructions
- Bring butter to melt in a small saucepan over medium heat.
- Add minced shallot and cook until softened, about 1–2 minutes.
- Stir in brown sugar, Dijon and whole-grain mustards, bourbon, apple cider vinegar, orange marmalade, soy sauce, orange zest, cinnamon, cloves and cayenne.
- Bring mixture to a simmer, stirring until sugar dissolves and glaze thickens slightly, about 3–4 minutes.
- Reduce heat and simmer gently 1–2 minutes more, then remove from heat and taste, adjusting seasoning if needed.
- Preheat a skillet over medium-high heat and pat pork chops or ham steak dry; season lightly with salt and pepper.
- Sear pork on both sides until nicely browned and nearly cooked through, about 3–4 minutes per side for chops or 2–3 minutes per side for a ham steak.
- Brush a generous layer of glaze onto the meat, then cook another 1–2 minutes to caramelize the glaze, brushing once more as it cooks.
- Transfer to a plate and let rest 3–5 minutes so juices redistribute and glaze sets.
- Slice if desired and spoon any remaining glaze over the top before serving.
FAQs
What portions does this glaze serve?
Use two pork chops totaling 10–12 oz or a half ham steak for two servings.
How do I glaze without oversauce?
Simmer the glaze briefly to thicken, then brush on while searing and again at the end to caramelize.
Tips for seasoning balance?
Adjust seasoning with a touch more salt or vinegar if needed after tasting.