VIRGINIA HAM WITH HONEY-MUSTARD GLAZE
A baked ham is an ideal centerpiece for a holiday table: It's equally delicious served warm or at room temperature, and the leftovers are excellent in everything from soups to sandwiches to frittatas.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 5h30m
Yield Serves 18 to 24
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees with a rack in lower third. Line a roasting pan with a rack. Wrap ham in parchment-lined foil. Transfer to pan, with thicker rind side facing up. Bake 2 1/2 hours. Meanwhile, in a medium bowl, stir together honey, Dijon, brown sugar, and cloves.
- Unwrap ham. When cool enough to handle, use a thin-bladed knife to peel rind from ham and trim fat all over to 1/2 inch. Score skin and fat with tip of knife in opposite directions, to create a 3/4-inch-wide diamond pattern.
- Return ham to oven and bake, uncovered, 30 minutes. Baste with some of honey-mustard mixture and continue to bake, basting every 30 minutes, until a thermometer inserted into thickest part of flesh near (but not touching) bone registers 145 degrees, about 2 hours more. (If necessary, add water to pan, 1/4 cup at a time, to prevent scorching, and tent with foilif ham begins to blacken.)
- Let ham stand at least 20 minutes before carving, or let cool completely and serve at room temperature. Thinly slice against the bone; serve.
CHICKEN TENDERS WITH CREAMY HONEY MUSTARD
This is fast food you can feel good about eating. Children and grown-ups alike will love not only the crispy chicken, but also dipping it (and some veggie sticks) in the sweet, tangy sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 475 degrees. Place flour in a shallow bowl, and egg in a second one; season both with salt and pepper. Pulse cereal and oil in a food processor until fine crumbs form. Season with salt and pepper; transfer to a third shallow bowl.
- Coat chicken: first in flour, shaking off excess; then with egg, letting excess drip off; and finally in cereal mixture, pressing to help it adhere. Place on a baking sheet, and bake until light golden brown and cooked through, 10 to 15 minutes, turning over halfway through.
- Meanwhile, in a small bowl, mix together sour cream, mustard, and honey; season with salt and pepper. Serve tenders and vegetables with creamy honey mustard on the side.
MUSTARD SAUCE FOR STONE-CRAB CLAWS
This mustard sauce contrasts nicely against the sweet flavor of fresh crab claws.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Makes about 2 1/2 cups (enough for about 3 dozen claws)
Number Of Ingredients 5
Steps:
- Whisk together mayonnaise, Worcestershire sauce, and dry mustard in a medium bowl. Whisk in heavy cream until smooth; season with salt. If not serving immediately, refrigerate, covered, up to 1 day; whisk briefly before serving.
MINI HONEY-MUSTARD MEATLOAVES WITH ROASTED POTATOES
Our cute twist on meat and potatoes will have the little ones clamoring for more.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 55m
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees, with racks in upper and lower thirds. Brush a rimmed baking sheet with oil. In a small bowl, mix together 2 tablespoons mustard and ketchup.
- In a medium bowl, combine beef, egg, panko, 1/2 cup cheddar, 1/2 teaspoon salt, and teaspoon pepper. Form into four 2-by-4-inch loaves; place on baking sheet. Brush with mustard mixture; top with remaining 1/2 cup cheddar. On another rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper.
- Transfer meatloaves to upper rack of oven, and place potatoes on lower rack. Bake until loaves are cooked through, 15 to 20 minutes, rotating sheets after 10 minutes. Remove loaves from oven; continue to roast potatoes until tender, about 5 minutes.
- Meanwhile, in a large bowl, whisk together remaining tablespoon oil, remaining teaspoon mustard, and vinegar; season with salt and pepper. Add lettuce to bowl, and toss. Serve meatloaves with potatoes and salad.
Nutrition Facts : Calories 484 g, Fat 23 g, Fiber 4 g, Protein 35 g
EASY ROASTED CHICKEN THIGHS
This oven-roasted chicken recipe showcases juicy, flavorful thighs with a lemony sauce that makes itself in the pan. It's the ideal weeknight dinner for busy families, especially when served with simple Roasted Potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Number Of Ingredients 6
Steps:
- In a bowl, toss chicken with oil and lemon juice; season with salt and pepper and marinate 1 hour (or up to a day).
- Preheat oven to 375 degrees. Roast chicken, skin-side down, in an oiled roasting pan, 20 to 25 minutes; flip and roast 10 more minutes.
- Stir together mustard and honey and season with salt and pepper. Brush glaze onto chicken and broil 5 minutes.
SAUTEED CHICKEN IN MUSTARD-CREAM SAUCE
This classic French combination of ingredients also makes an excellent sauce for fish, such as seared salmon and trout.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
- Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
- Pour any accumulated chicken juices from plate into sauce. Right before serving, drizzle cream sauce over chicken.
Nutrition Facts : Calories 359 g, Fat 20 g, Protein 40 g
HOMEMADE MUSTARDS
All of these mustards are made the same way; just substitute the ingredients you like best.
Provided by Martha Stewart
Yield About 3 cups
Number Of Ingredients 26
Steps:
- In a nonreactive container, combine mustard seeds with alcohol (beer, wine, or sherry; according to recipe) and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.
- Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until seeds become creamy, 4 to 6 minutes. Store in an airtight container in the refrigerator for at least 1 week before using to let the flavors develop. The mustard will keep for up to 1 month.
MUSTARD SAUCE
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Yield Makes 1/2 cup
Number Of Ingredients 6
Steps:
- Combine in the bowl of a food processor fitted with the metal blade, the mustards, sugar, and vinegar. Add the oil drop by drop until the mixture is thick. Remove sauce to a small bowl. Stir in dill. Refrigerate until ready to use.
MARTHA STEWART'S HONEY-MUSTARD SAUCE
I've been searching for a honey-mustard sauce that did not involve mayonnaise, and here it is. I found the recipe on the Martha Stewart website. I can't wait to try it!
Provided by CorriePDX
Categories Sauces
Time 3m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together ingredients.
Nutrition Facts : Calories 951.7, Fat 74.1, SaturatedFat 44.1, Cholesterol 183.2, Sodium 2025.2, Carbohydrate 76, Fiber 4.3, Sugar 70.1, Protein 6.4
HONEY MUSTARD SAUCE
Serve this sauce with our Glazed Chicken Wings.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes enough for 3 pounds of wings
Number Of Ingredients 5
Steps:
- In a small bowl, whisk together ingredients.
CARROTS IN HONEY MUSTARD SAUCE
Make and share this Carrots in Honey Mustard Sauce recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook carrots to tender, along with salt and sugar, in enough water to barely cover.
- Drain unless you have reduced all the water.
- Place butter, dark brown sugar, mustard and honey in heavy saucepan.
- Cook over low heat, stirring constantly until thick and syrupy.
- Add cooked carrots and toss to coat them with sauce.
- Season to taste (use white pepper instead of black).
- Serve hot, sprinkled generously with the chopped parsley.
HONEY-MUSTARD SALMON WITH GREEN BEANS
Quick-cooking salmon fillets are flavored with honey-mustard vinaigrette and a delicious breadcrumb topping; crisp green beans complete the meal. (Reserve some of the vinaigrette to use later in the week to make Chicken and Roasted Vegetable Salad.)
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Whisk together honey, mustard, vinegar, and oil; season with salt and pepper. On a rimmed baking sheet, toss onion with 2 tablespoons vinaigrette and bake 5 minutes.
- Meanwhile, stir 1 tablespoon vinaigrette into breadcrumbs. Coat fish with 1 tablespoon vinaigrette and season with salt and pepper; top with breadcrumb mixture and add to sheet. Bake until fish is cooked through, about 7 minutes.
- In boiling salted water, cook green beans until crisp-tender, about 4 minutes; drain and toss with onion and 1 tablespoon vinaigrette. Refrigerate remaining vinaigrette in an airtight container for Chicken and Roasted Vegetable Salad. Serve fish with vegetables.
Nutrition Facts : Calories 440 g, Fat 20 g, Fiber 5 g, Protein 32 g, SaturatedFat 3 g
MUSTARD-GLAZED SALMON
This dish is casual enough for a family dinner and elegant enough to serve to company.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees. In a small bowl, mix together olive oil, mustard, lemon juice, and 1/4 teaspoon each salt and pepper.
- Put salmon, skin side down, in a baking dish, and spoon mustard glaze over each piece of fish. Bake until salmon is just cooked through and no longer red, 6 to 8 minutes. Sprinkle with chopped dill, if desired, and serve.
GLAZED HAM WITH APRICOT-MUSTARD SAUCE
This is a very tasty sweet glaze for a holiday ham that is already cooked. Apricot and mustard come together for a tasty flavor that's sure to delight all at the dinner table.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 2h15m
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees, with rack in lowest position. Line a large roasting pan with aluminum foil; place roasting rack in pan.
- With a sharp knife, trim fat, leaving a 1/4-inch-thick layer. Lightly score fat in a diamond pattern (do not cut into meat). Place ham, fat side up, on rack; roast 1 hour.
- Meanwhile, in a small saucepan, combine jam and mustard (they can be mixed and refrigerated up to 1 day ahead). Transfer 1/2 cup mixture to a small bowl to glaze ham. Set aside saucepan with remaining mixture.
- After 1 hour, brush ham with glaze. Repeat every 15 minutes until brown and shiny, and an instant-read thermometer inserted in the thickest part, avoiding bone, registers 130 degrees, about 1 hour more (if glaze starts to burn, tent ham with buttered foil). Discard unused glaze. Remove ham from oven; cover loosely with buttered foil to keep warm. Temperature will then rise another 5 to 10 degrees.
- Bring jam mixture in saucepan to a boil. Carve ham, reserving bone and 2 cups of meat for Split Pea Soup. Serve with sauce.
Nutrition Facts : Calories 405 g, Fat 11 g, Protein 46 g
CREAMY HONEY-MUSTARD SAUCE
I make this so often, I don't measure anything anymore. It is so good for anything that you like mustard on--hotdogs with your Saturday night baked beans, ham and cheese sandwich, a dip for chicken tenders, and so on. Any brand of mustard will do but I use the regular French's yellow mustard and the regular Gulden's brownish mustard. You can use all yellow if you want and it is still good. I use this in place of mustard unless it is in a recipe that calls for that ingredient. Maybe even then it would be good to use this--will try it.
Provided by Mimi in Maine
Categories Sauces
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 4
Steps:
- Whisk all ingredients till blended and sugar is dissolved.
- Put in a container and keep in refrigerator.
- It is better if it ages for about 4 days, but you can use it immediately if you need to (I have).
- It will keep about 4-5 months in the refrigerator if it lasts that long.
Nutrition Facts : Calories 404.2, Fat 4, SaturatedFat 0.2, Sodium 1138.7, Carbohydrate 96, Fiber 3.5, Sugar 91.1, Protein 4.6
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