YIELD: Makes approx. 2 cups
very hot water
fresh rosemary or marjoram,
chopped (or 1 tsp. dry)
Salt and pepper,
In a bowl, combine honey, hot water, vinegar, figs and cloves. Let the mixture stand for 15 minutes.
Meanwhile, in a saucepan, sauté the shallots in oil over moderately low heat, stirring occasionally, until they are softened. Add the honey-fig mixture. Bring to a simmer; add the herbs and cook, stirring occasionally, for 5 minutes. Season with salt and pepper.
If desired, purée in a blender or food processor until smooth.
As a glaze or basting sauce:
Brush or spoon the warmed glaze over the roast or ham during the last 30 to 40 minutes of roasting, basting every 10 minutes or so. Remaining glaze can be simmered to thicken and served as a side sauce.