I was preparing a honey-mustard glaze to put on a ham. The recipe called for dijon mustard, honey, and dark brown sugar—that last, presumably, to make it caramelize nicely. The new jar of honey I opened had crystalized rather completely. So I skipped the brown sugar, and just put in twice as much honey.
It was delicious.
Now I’m trying to decide whether it’s worth updating the recipe, given that I can’t expect to have crystalized honey on-hand all the time.
