1 c SWEET 'N' HOT MUSTARD 1/2 c Apricot jam 3/4 c Dry mustard Mix together in a bowl. Transfer to a jar with a tight-fitting lid. Age in a cool dark place for 2 to 8 weeks, then refrigerate. An exotic mustard that's great with stout cheeses. Makes 2 tb per "serving" Recipe by Helene Sawyer in "Gourmet Mustards" ISBN# 0-914667-07-6 Published by Culinary Arts Ltd.. Posted on GEnie Food & Wine RT Oct 11, 1992 by J.ZIOLA [Jeanne] Jeanne in Jersey - J.ZIOLA on GEnie - CBTN00C on *P* From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
How To make Apricot Mustard's Videos
Apricot Glazed Ham | How to make ham juicy and tender! | Homemade's Holiday Recipes
Ingredients: 6 lb fully cooked ham For Water in Roasting Pan: 2 cups water 5-6 cloves 1 carrot diced 1 lemon sliced 1 orange sliced
For Apricot Glaze: ¾ cup apricot preserve ¼ cup dijon mustard ⅓ cup orange juice 1tbsp apple cider vinegar 1 tsp garlic powder ¾ tsp cayenne pepper ¼ tsp cinnamon powder ¼ tsp clove powder 1 tsp black pepper ½ tsp orange zest ⅓ cup brown sugar 1 tbsp butter
Directions: Preheat oven to 320 degrees F. Score the ham about ½ inch deep in a diagonal pattern. Line a baking tray with foil and add 2 cups water, 5-6 cloves, 1 diced carrot, 1 sliced lemon, and 1 sliced orange to the tray. Place the rack on the baking tray and place ham on the rack and bake for 20 minutes. Meanwhile, in a saucepan over medium heat add all the ingredients for the glaze and allow it to simmer for 4-5 minutes. After 20 minutes of baking, remove the ham from the oven and brush with the glaze all over the ham, return to the oven and bake for 20 minutes. Bake for 1 hour basting every 20 minutes with the glaze. After an hour increase the oven temperature to 375 degrees F, glaze the ham once more and bake for another 20 minutes until a dark brown crust has formed. Allow ham to rest for 10 minutes before slicing.
Recipe: Ham With Apricot Honey Mustard Glaze
GRILLED TUNA WITH APRICOT MUSTARD MINT GLAZE
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Apricot and Mustard Glazed Ham
In our family ham is an essential part of Christmas tradition. Ever since I can remember my dad would always get a glazed whole leg of ham for us to devour every holiday season. Here in New Zealand I don't see glazed ham in the supermarket but you can get cooked and smoked. Most of the recipes we know for glaze are usually a mixture of pineapple juice and honey. Some would even marinate the ham with beer. I am sharing with you a simple recipe from Chef John Torode. This is my 3rd time to do this for my Kiwi family and they sure love it. I hope you guys give this a try and find out for yourself. Wishing everyone happy holidays! Please don't forget to like and share this video and click Subscribe. Thanks!
Apricot and Mustard Glazed Ham
1 ham 3kg 12 whole cloves 300g soft brown sugar 100g maple syrup 100ml Brandy 20ml Water 200g apricot jam 100g Dijon mustard
Rack of Lamb with Apricot Mustard Glaze
Roast Rack of Lamb is smothered with an apricot mustard glaze and stands beautifully together while interlocked into a gorgeous presentation for any special occasion. The sauce is extremely simple but the flavor it adds to the lamb is absolutely exquisite. This entrée is both impressive in its display and just about fork-tender in its finish.
Apricot mustard glaze
A brushed on or spooned glaze to use the last 4 minutes on a grilled item or on a fully cooked piece of chicken, pork, corn beef, ham or fish then heated for a few minutes and served. A simple mixture of apricot preserves, dijon mustard and lemon juice.