Chinese five-spice powder and fresh ginger give this fragrant glaze a sweet and spicy edge. It?s delicious on ham, as well as pork, poultry or salmon.


  • 1 cup honey
  • 1/4 cup orange marmalade
  • 1/4 cup orange juice
  • 2 Tbsp. soy sauce
  • 2 Tbsp. freshly grated ginger or prepared ginger*
  • 2 tsp. Chinese five-spice powder
  • 2 tsp. smooth mustard, such as Dijon


Combine all the ingredients in a saucepan. Heat gently and whisk to combine. Remove from the heat and let cool. Refrigerate overnight for best flavor.

As a glaze or basting sauce: Brush the glaze over the roast or ham during the last 30 to 40 minutes of cooking, basting every 10 minutes or so. Warm remaining glaze to spoon over meat when serving.

As a marinade: Add a pinch of salt before marinating your pork, ham or poultry for up to a half day. For salmon, marinate only for a few hours.

*If fresh ginger is not available, prepared ginger may be substituted. Look for prepared ginger in the produce section alongside jars of chopped garlic.

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Submitted 3/19/07.
Submitted By: b smith