Ham And Munster Buns With Honey Mustard Recipes

Steps:

• In a large bowl, combine the butter, onion, poppy seed, Worcestershire sauce and mustard until well blended. Add ham and cheese; mix well., Divide evenly among buns. Place in a shallow baking pan and cover with foil. Bake at 350° for 15-20 minutes or until heated through.

Steps:

• Preheat the oven to 325 degrees F.
• Place the ham in a small roasting pan, cut-side down, and pour 1/2 cup water into the bottom of the pan. Cover the pan tightly with foil. Bake until the ham is heated through, about 1 1/2 hours.
• Meanwhile, combine the honey, brown sugar, butter, Dijon mustard, whole-grain mustard and thyme in a small saucepan. Cook over medium-low heat until the sugar has dissolved, about 2 minutes.
• Increase the oven temperature to 375 degrees F. While the ham is still hot, remove the foil and carefully pour off the water from the roasting pan; it is fine if a little water remains. Brush about half of the glaze over the ham. Return to the oven, uncovered, for 5 minutes, until the ham is golden brown and beginning to glaze. Brush with the remaining glaze and bake for another 7 to 10 minutes, until the ham is well-browned and glazy; be careful not to let the glaze burn. Serve warm.

Steps:

• In a large bowl proof the yeast with the sugar in 3/4 cup warm water for 5 minutes, or until the mixture is foamy. In a small saucepan melt the butter, add the milk, and heat the mixture to lukewarm. Add the milk mixture to the yeast mixture with 3 1/2 cups of the flour and the salt. Stir the dough until it forms a ball, turn it out onto a floured surface, and knead it, incorporating as much of the remaining 1/4 cup flour as necessary to prevent the dough from sticking, for 10 minutes, or until it is smooth and elastic. Form the dough into a ball, put it in a buttered large bowl, and turn it to coat it with the butter. Let the dough rise, covered, in a warm place for 1 hour, or until it is double in bulk.
• Turn the dough out onto a floured surface and roll it into a 21- by 14-inch rectangle. In a small bowl combine well 1/4 cup of the mustard and honey, spread the mixture over the dough, and sprinkle the dough with the Münster. Cover the Münster with the ham and, starting with a long side, roll up the dough tightly, jelly-roll fashion. Trim the ends of the dough, cut the roll crosswise with a sharp knife into 16 equal pieces and transfer the pieces, cut sides up, to 16 well-buttered 1/2-cup muffin tins, pressing them in slightly. Let the buns rise, covered, in a warm place for 45 minutes, or until they are almost double in bulk, and bake them in the middle of a preheated 375°F. oven for 30 minutes, or until they are golden. Run a knife around the buns, lifting them out of the tins, and let the buns cool upside down on a rack. (The buns may be made 1 day in advance and kept wrapped well and chilled.) Serve the buns warm or at room temperature with the chutney and the additional mustard.

Steps:

• Place cottage ham in a large Dutch oven. Add cider, onions, thyme, garlic, bay leaves, cinnamon sticks, peppercorns, cloves, and enough water to cover cottage ham entirely. Cover, and place on high heat; bring to a boil, about 10 minutes. Once boiling, reduce heat, and cook on a low simmer for 1 hour and 30 minutes.
• While ham is simmering, preheat the oven to 350 degrees F (175 degrees C). Cut cabbage into quarters, remove core, and cut into 1-inch slices. Place cabbage slices in a large bowl. Add olive oil, salt, and pepper; toss to coat.
• Stir together honey mustard, stone-ground mustard, and brown sugar in a medium bowl. Once cottage ham has simmered, transfer ham to a roasting pan. Brush honey mustard mixture over entire cottage ham.
• Bake in preheated oven until glaze has melted and a thermometer inserted in thickest portion registers 145 degrees F (63 degrees C), 20 to 30 minutes.
• While ham is baking, reserve 1 1/2 cups of the cooking liquid in Dutch oven; discard solids and remaining liquid. Place Dutch oven over medium-high; add sliced cabbage, and stir to combine. Cover, and cook until cabbage is tender, about 15 minutes. Arrange cabbage on a platter.
• Remove cottage ham from oven, and let rest for 10 minutes. Carve slices and serve on top of cabbage.

Steps:

• Place ham on a greased rack in a shallow roasting pan. Bake, uncovered, at 325° for 50-60 minutes. Combine honey, mustard and sugar; brush about 3 tablespoons over ham. Bake 10-15 minutes longer or until a thermometer reads 140° and ham is heated through. Stir into remaining glaze; heat through and serve with the ham.

Steps:

• Place picnic ham in a slow cooker. Mix honey mustard sauce, brown sugar, water, and garlic powder together in a bowl; pour over the ham.
• Cook on Low 8 hours to overnight.

Steps:

• Place ham, skin side up, in a roasting pan and bake coverd at 325 degrees for 20 minutes per pound. Add 20 minutes extra. (In this case, 2 hours).
• Remove ham from the oven. Score fat in diamond shapes. Use a knife to stick the cloves in all over the ham.
• Combine honey, mustard and orange juice and spread over the ham.
• Return to the oven and continue to bake uncovered for 20 - 30 minutes more, basting occasionally with the glaze.