Ingredients
¼ Cup of maple syrup 2-3 Tbsp of Dijon mustard 2 cloves garlic, minced 1
Tbsp balsamic vinegar 1
tsp of WildCheff Tuscan Blend ½ tsp of fresh ground black peppperDirections
Whisk ingredients together
Cover
salmon, or ham with glaze, reserving some for serving.
Refrigerate
for 1-6 hours.
Bake, fry or barbecue as usual. Brush
remaining glaze on before serving.
