Beer Forum

After my dismal attempt at making DME glazed (more like Magic Shell) beer can chicken, tonight I am going to attempt a baked ham glazed with some pale LME left over from brewing last night. I haven't figured out the specifics, but the LME will ba the base. I'll post updates, unless nobody's interested. Nah, I'll post them anyway.

Update: Pale LME, malt vinegar, and hot dijon mustard. I'm going to mess around with spices.

Yum!!
After I mixed in the vinegar and mustard, the glaze was a bit thin, requiring me to keep basting the ham. After cooking, it made a nice sauce. Next time I will use a higher proportion of extract, and maybe use a darker one for more malt flava.

Turned out better than that damn chicken.