Honey Mustard Drizzle Recipes

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 small bowl, whisk all ingredients. Refrigerate until serving.

Steps:

• Mix honey, mustard, brown sugar, and pineapple juice in a bowl until well combined.

Steps:

• Preheat oven to 400°F (200°C).
• Add the chopped onion, garlic cloves, apple cider vinegar, mustard, orange juice, and cloves to a large roasting pan, stirring to combine.
• Place the ham on the roasting rack over the liquid.
• Trim off tough outer skin, then score the remaining fat in a crosshatch pattern. Cover the entire roasting rack with aluminum foil and bake for 1 hour.
• Remove the ham from the oven, and remove the foil. Baste the ham with the liquid, then remove the rack from the roasting pan and set aside.
• Remove all the whole cloves from the remaining liquid in the pan. Pour the remaining liquid into a pot, along with the honey, Dijon mustard, Worcestershire sauce, and brown sugar. Whisk to combine.
• Bring the mixture to a boil over medium high heat, then simmer until thick and reduced, about 10 minutes.
• Brush the glaze on to the ham then transfer back to the roasting rack.
• Bake the ham for 30-45 minutes, or until the glaze is caramelized and the ham reaches 145°F (65°C).
• Slice the ham, and serve.
• Enjoy!

Steps:

• Mix all ingredients together.
• Warm in microwave 30 sec if nessary to blend.
• Use on pork roast last 1/2 hr of cooking Use left over sauce to make a smooth gravy with 1cup water& cornstarch mixture for desired consistancy.

Steps:

• Boil the parsnips for 5 mins, then drain well and let them steam-dry for a few mins. Mix the mustard powder with the flour and plenty of seasoning. Toss the parsnips in the mix, then shake off any excess.
• Heat oven to 220C/200C fan/gas 7 - you can do this while the turkey is resting. Put the oil into one large, or even better 2, non-stick baking trays (the parsnips mustn't be crowded if they're to become really crisp), then heat in the oven for 5 mins. Carefully scoop the parsnips into the fat, turn them a few times, then roast for 30 mins or until golden and crisp. Drizzle the honey over the hot parsnips, give them a little shake, then scatter with flaky sea salt and tip into a serving dish.