Tangy Espresso-Barbecue sauce recipe
For 250 ml

Ingredients

1 tablespoon olive oil
1 small onion, chopped
1 garlic toe, chopped
1 teaspoon chili powder
1 teaspoon ground cumin seeds
Half teaspoon paprika
120 ml hot ketchup
120ml freshly put espresso or strong filter coffee
2 tablespoon raw cane sugar
2 tablespoons balsamic vinegar.

Instructions

Heat the oil in a sauce pan on medium to high heat.
Fruit in it the onions shred about 30 minutes stirring, until they are soft and beautiful brown.

Fruit the garlic 1 minute and add the chili powder, ground cumin seeds
and the paprika powder.

Then stir in the ketchup, espresso, sugar and vinegar through it.
Bring to a boil on medium to high heat and then leave it without lid for 15-20 minutes to cook gently on low heat, until the sauce is boiled to about 250 ml.
Stir in between occasionally.

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The best Tangy Honey Glazed Ham recipe

Ingredients

1 (10 pound) fully-cooked, bone-in ham
1 1/4 cups packed dark brown sugar
1/3 cup pineapple juice
1/3 cup honey
1/3 large orange, juiced and zested
2 tablespoons Dijon mustard
1/4 teaspoon ground cloves

Instructions

Preheat oven to 325 degrees F (165 degrees C). Place ham in a roasting pan.

In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside.

Bake ham in preheated oven uncovered for 2 hours. Remove ham from oven, and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.

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