DIJON MUSTARD GLAZE
Make and share this Dijon Mustard Glaze recipe from Food.com.
Provided by Barb in WNY
Categories Sauces
Time 11m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- In a 2 cup bowl or measure, combine Dijon and dry mustard, sugar, vinegar and oil and beat well.
- Microwave on HIGH 1 minute.
- Spread on cooked ham or corned beef and microwave at 50% power for 5 to 10 minutes, or bake in preheated oven at 350F 15 to 20 minutes.
Nutrition Facts : Calories 670.3, Fat 39.9, SaturatedFat 5.2, Sodium 962.9, Carbohydrate 79.4, Fiber 3.3, Sugar 73.2, Protein 4.4
HONEY DIJON MUSTARD PORK LOIN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Season the pork loin with salt and pepper.
- In a small bowl, mix the vinegar, mustard and herbs together. Reserve mustard sauce for pork.
- In a large ovenproof saute pan over medium-high heat, warm the vegetable oil. Sear pork loin on all sides. Brush with mustard sauce and roast in the preheated oven until the internal temperature reaches 145 degrees F on an instant-read thermometer, about 20 minutes. Remove from oven and let rest for 15 minutes before slicing and serving.
MUSTARD-ORANGE GLAZE
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Mix 1 cup light brown sugar, 3/4 cup dijon mustard and the grated zest and juice of 1 orange in a bowl.
GLAZED DIJON CARROTS
Year-round family classic. Use thin carrots cut to size. Serve as a dish at omnivore's meal or one of many veggie dishes on the hot table of dishes.
Provided by Lesley Carol
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Place carrots in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes. Drain and transfer carrots to a serving dish.
- Heat butter in the same saucepan over medium heat; add brown sugar, mustard, ginger, and salt. Cook and stir until sugar is dissolved, 2 to 3 minutes. Pour sauce over carrots; toss to coat.
Nutrition Facts : Calories 152.7 calories, Carbohydrate 18.3 g, Cholesterol 22.9 mg, Fat 8.9 g, Fiber 3.2 g, Protein 1.2 g, SaturatedFat 5.5 g, Sodium 380.6 mg, Sugar 11.9 g
GLAZED HAM WITH DIJON-PINEAPPLE SAUCE
Make way for Glazed Ham with Dijon-Pineapple Sauce. Glazed ham is the ultimate holiday recipe for any occasion, and this sweet and spicy glazed ham is a crowd-pleaser.
Provided by My Food and Family
Categories Spices
Time 2h20m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Mix sugar, syrup and mustard until blended. Use paring knife to make shallow even diagonal cuts across top of ham in one direction. Repeat, making slits in opposite direction to form diamond shapes.
- Insert cloves where cuts meet. Place ham on rack in shallow pan. Place cherries, cut-sides down, on surface of ham.
- Bake 2 hours or until ham is heated through, brushing occasionally with 1/2 cup syrup mixture after 1-1/2 hours. About 10 min. before ham is done, mix remaining syrup mixture with cornstarch and pineapple in saucepan; bring to boil on medium-high heat, stirring constantly. Cook and stir on medium-low heat 5 min. or until thickened.
- Slice ham. Serve with sauce.
Nutrition Facts : Calories 200, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 1140 mg, Carbohydrate 18 g, Fiber 0 g, Sugar 14 g, Protein 20 g
DIJON-GLAZED HAM
Enjoy the sweet and savory flavors of this delicious Dijon-Glazed Ham recipe. Pair it with your favorite sides to serve as part of a weeknight meal or holiday menu.
Provided by My Food and Family
Categories Home
Time 2h25m
Yield 22 servings
Number Of Ingredients 4
Steps:
- Heat oven to 325°F.
- Place ham, fat side up, in roasting pan sprayed with cooking spray. Diagonally score surface of ham; cover with foil.
- Bake 1 hr. Meanwhile, mix remaining ingredients until blended.
- Remove and discard foil from ham; brush with about 1/3 of the jam mixture. Bake, uncovered, 1 hr. or until ham is heated through (140ºF), brushing with remaining jam mixture every 20 min.
- Transfer ham to cutting board; tent with foil. Let stand 15 min. before carving ham to serve.
Nutrition Facts : Calories 160, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 60 mg, Sodium 990 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 20 g
BROWN SUGAR AND MUSTARD HAM GLAZE
This is a recipe that my mother used to use for her holiday baked ham. It is a wonderful sweet and sour glaze. The best part is that you can adjust it to be sweeter by using more brown sugar or sour by using more mustard.
Provided by Adrianna Hill
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Ham Glaze Recipes
Time 5m
Yield 20
Number Of Ingredients 2
Steps:
- Mix brown sugar with mustard in a bowl to make a smooth glaze. If mixture is too thick, stir in more mustard.
Nutrition Facts : Calories 28.6 calories, Carbohydrate 7.2 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.1 g, Sodium 19.5 mg, Sugar 7 g
BAKED HAM WITH RASPBERRY AND DIJON MUSTARD GLAZE
Taken from Easter Treats by Jill O'Conner. Her suggestion: save the ham bone for soup and serve with Recipe#276500...and are these ever good!
Provided by Julie Bs Hive
Categories Ham
Time 3h15m
Yield 1 whole ham
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°.
- Purée the berries with their juices in a blender or food processor, and pass the purée through a fine-mesh sieve. You should have about 1 cup purée.
- Stir together the raspberry purée, red currant jelly, and Dijon mustard in a saucepan over medium heat until the jelly dissolves. Boost the heat to high and bring mixture to a boil. Cook, stirring constantly, for 1 minute. Remove from the heat and set aside to use as a glaze. You should have just about 3 cups.
- Place the ham, fatty side up, in a roasting pan. Peel off the skin and trim off most of the fat. Score the remaining fat in a diamond pattern. Rub the brown sugar over the surface.
- Roast the ham for 30 minutes. Remove from the oven and pour the water over the ham. Spoon 1 cup of the glaze over the ham, and return it to the oven. Bake for 2 1/2 hours longer, basting every 15-20 minutes with the pan juices and adding 1/3 cup of the raspberry glaze in the process until it is all used up.
- Line a large platter with the kale and parsley and place ham on it. Carve at the table.
Nutrition Facts : Calories 9470.5, Fat 270.9, SaturatedFat 87.9, Cholesterol 2362.9, Sodium 71700.2, Carbohydrate 696.3, Fiber 34.3, Sugar 569.6, Protein 1029.3
EASY BROWN SUGAR-MUSTARD GLAZE
You're about to have another go-to recipe to give any routine meal a flavorful step up. Made from common ingredients you probably have on hand, this deceptively simple Brown Sugar-Mustard Glaze for ham adds deep, complex flavor to a baked ham dish. Made from brown sugar, honey, Dijon mustard and pineapple juice, brush the glaze over the ham in the last 45 minutes to caramelize the surface. Soon you'll be adding this mustard glaze for a ham to grilled or baked pork chops or pork roast, too. It's the perfect touch of sweetness and kick of flavor.
Provided by Paula Jones
Categories Condiment
Time 5m
Yield 7
Number Of Ingredients 4
Steps:
- In small bowl, mix all ingredients with whisk until well blended.
- Brush glaze over ham during last 45 minutes of baking.
Nutrition Facts : Calories 100, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize About 1 Tablespoon, Sodium 55 mg, Sugar 23 g, TransFat 0 g
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15 WAYS TO USE DIJON MUSTARD IN YOUR COOKING - KITCHN
From thekitchn.com
Estimated Reading Time 5 mins
- Make a better vinaigrette. Dijon mustard work as an emulsifier in vinaigrette, meaning it helps the oil blend into the vinegar without separating. We’re smitten with Dijon mustard in vinaigrettes and have mixed it with mayo and yogurt for this two-minute salad dressing, this sauce for cabbage, and as a sauce for braised veggies.
- Whip up the world’s easiest marinade. When I’m in a rush and need to make dinner fast, I throw Dijon, mayo, lemon juice, honey, and something spicy (usually a shake or two of Cholula) in a zip-top bag and marinate chicken breasts or thighs.
- Bread chicken, pork, fish, or even ribs. The three-step breading process can give you an incredible crispy, crunchy coating on foods, but sometimes that’s just too many dirty dishes.
- Make a 2-ingredient sandwich spread. You know Dijonnaise is just mayo and Dijon mustard, right? But hey, who needs the mayo? A swipe of mustard alone is all you need for this killer apple and cheese sandwich.
- Whip up a magic summer sauce. Dijon is one third of the trifecta of delight that makes this easy, three-ingredient sauce our favorite partner to grilled chicken, pork, and roasted veggies.
- Jazz up soups. If you normally tip a bit of vinegar or squeeze some lemon into your soups to wake them up a bit, try stirring in some Dijon. Start small — remember there are no take-backs when you add too much — and you’ll never skip this addition when making chicken noodle soup again.
- Mix it into eggs. Eggs love some Dijon. Whisk it into the mix for scrambled eggs, quiche, frittatas, and casseroles, and you’ll see eggs in a new, more interesting light.
- Use it as a base for your next galette. Beware of the soggy bottoms! When making a savory pie, galette, or crostata, slather the bottom with Dijon. It adds flavor and works as insulation to avoid the mush.
- Try it in mac and cheese. Mustard shows up in many mac and cheese recipes — especially those that begin with a roux — but friends, have you added a dollop to that box of Annie’s?
- Add it to homemade mayo. Homemade mayo is pretty simple, as long as you’ve got an immersion blender. Dijon mustard makes mayo delicious while muting richness.
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