Ingredients

• 1/2 cup agave nectar
• 1/2 cup mirin
• 1/2 cup molasses
• 1/2 cup sherry vinegar
• 1/4 cup plus 1 tablespoon soy sauce
• 1/4 cup loosely packed brown sugar
• 5 cardamom pods
• 2 cinnamon sticks
• 1 bay leaf
• 1 Thai chile
• 1 star anise

Instructions

1. Combine the agave, mirin, molasses, vinegar, soy sauce, brown sugar, cardamom, cinnamon, bay leaf, chile and star anise in a medium saucepan. Bring the mixture to a simmer and reduce to a glaze, 10 to 15 minutes. Strain, discarding the solids.
2. Use as a glaze for baked ham, or when cooking lamb, chicken or pork. Warm before using, so the glaze coats the meat evenly.