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
HOW TO MAKE SPICY APRICOT DIPPING SAUCE
How to Make Spicy Apricot Dipping Sauce. Apricot is a flavor that works well as a dipping sauce option. Even if you have never considered using apricot in this way before, it is worth trying; the sweetness of the apricots balances the...
Provided by wikiHow
Categories Sauces
Number Of Ingredients 5
Steps:
- Mix all of the ingredients together in a small bowl. Stir until well combined.
- Serve. Place the bowl out for dipping. This mixture is suitable for dipping kebabs, meatballs, veggie balls and so forth. It also makes a great sauce for burgers, including veggie burgers.
PAN-SEARED PORK CHOPS WITH APRICOT DIJON MUSTARD SAUCE
This recipe for golden-brown, pan-seared pork chops livened with an apricot and Dijon mustard sauce is to die for. Tender, meaty, sweet, and savory, these pork chops are the perfect weeknight dinner, but they're definitely nice enough for any special occasion.
Provided by Carlos Leo
Categories Dinner
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- both sides of the pork with sea salt and pepper.
- the olive oil in a large skillet over medium-high heat until it is shimmering. Add the chops and cook the first side for four minutes. Turn over the chops and cook the other side for three minutes or until the internal temperature reaches 140°F. Remove chops to a plate and cover with aluminum foil to rest while you make the apricot-mustard sauce.
- the heat to low, and to the pan you just cooked the pork chops, add the stock and stir to scrape any browned bits from the bottom of the pan. Cook until the liquid is reduced by half, then add the apricot preserves, vinegar, mustard, and sage, and whisk until smooth. Add in the pork and any juices from the plate, and season the sauce to taste with salt and pepper. Serve the chops with the sauce.
Nutrition Facts : ServingSize 1 1" thick boneless chop, Calories 383 calories, Sugar 13.1 g, Sodium 422.5 mg, Fat 11 g, SaturatedFat 3.3 g, TransFat 0 g, Carbohydrate 20 g, Fiber 0.4 g, Protein 47.5 g, Cholesterol 132.3 mg
SLOW COOKED PORK SANDWICHES WITH SPICY APRICOT MUSTARD
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat a sous vide machine in a water bath to 140 degrees F.
- Sprinkle the pork tenderloin with salt and pepper. Combine the fennel seeds, garlic, pepperoncini peppers, rosemary and 1/4 cup olive oil in a blender and blend until smooth. Rub the marinade over the pork, then place the pork into a sous vide or food-safe freezer bag. Remove the air from the bag and seal. Place the pork in the sous vide bath and cook for 1 hour 30 minutes. Remove the pork from the bag and allow the pork to rest for 10 minutes.
- Heat a grill, large saute pan or grill pan over high heat. Add the pork and sear on all sides until browned, 5 to 6 minutes total. Set aside.
- Combine the apricot jam, brown mustard and pickle juice in a bowl. Season with salt and pepper and set aside.
- Slice the baguette in half lengthwise. Brush the cut side of the baguette with the remaining 3 tablespoons olive oil and sprinkle with salt and pepper. Grill until
- lightly toasted, 2 to 3 minutes. Spread the mustard mixture over the inside of the baguette. Slice the pork into thin slices and arrange on the bottom half of the baguette. Top with the red onions and arugula, followed by the top half of the baguette. Slice into sandwich-size pieces, 3 to 4 inches long.
APRICOT MUSTARD SPICY SAUCE
Number Of Ingredients 6
Steps:
- In a small heavy saucepan over medium high heat, combine the apricot preserves, vinegar, mustard, salt, pepper, and red chili flakes. Blend and bring to simmering boil for 3 minutes. Reduce heat to medium low cooking 7 minutes thickening the sauce. Turn off heat and set aside. Stir occasionally.
SPICY APRICOT SAUCE
Posted for ZWT7- The South Pacific Islands. This is the sauce to go with White Meat Drumsticks which I posted earlier. Found on alleasyrecipes.com.
Provided by CJAY8248
Categories Sauces
Time 40m
Yield 1 1/2 cups, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a heavy 1- to 1 1/2- quart saucepan, combine the apricots and water and bring to a boil over high heat. Reduce the heat to the lowest possible point, cover tightly, and simmer for about 30 minutes, or until the apricots are soft and have absorbed almost all of the liquid in the pan. Watch carefull for any signs of burning.
- Puree the apricots by rubbing them through a fine sieve or food mill set over a bowl, or pulverize them in the jar of an electric blender. With a rubber spatula scrape them into a bowl.
- Add the vinegar, sugar, honey, paprika and salt and beat vigorously with a spoon or whisk until the mixture is smooth. Cover tightly and refrigerate until ready to use. (The sauce can be kept in the refrigerator for 2 or 3 months.).
- Spicy apricot sauce is traditionally served with white meat drumsticks but also may be used as a condiment with other fried or roasted meats and fowl.
Nutrition Facts : Calories 111, Fat 0.2, Sodium 101.9, Carbohydrate 28.1, Fiber 1.7, Sugar 25.8, Protein 0.8
SPICY APRICOT DIPPING SAUCE
I made this up to fit the ingredients on hand. You can adjust the cayenne and red pepper flakes. I served this with coconut chicken but I am sure this would be good with chicken tenders, etc...
Provided by petlover
Categories Sauces
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- 1. Whisk all ingredients together until well blended.
- 2. Chill.
Nutrition Facts : Calories 72.2, Fat 0.1, Sodium 108.6, Carbohydrate 18.9, Fiber 0.2, Sugar 11.3, Protein 0.4
APRICOT-MUSTARD GLAZE
Provided by Food Network
Categories condiment
Time 5m
Yield about 3 tablespoons
Number Of Ingredients 4
Steps:
- Combine the apricot jam, mustard, vinegar and lots of black pepper in the jam jar or a mason jar. Shake until well blended.
- Use the glaze like you would a BBQ sauce. Brush on or pour over pieces of grilled or pan-seared chicken, pork chop or salmon just before it's done cooking and let cook for an additional 1 to 2 minutes.
SAUSAGE LINKS WITH APRICOT-MUSTARD GLAZE
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Whisk apricot preserves in heavy medium saucepan over medium heat until melted and smooth, about 1 minute. Add mustard and whisk until beginning to simmer, about 30 seconds. Remove from heat. Stir in chopped rosemary. Season glaze to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until heated through.)
- Heat oil in heavy large skillet over medium-high heat. Add sausages and sauté until browned and cooked through, about 10 minutes. Transfer to saucepan with glaze. Stir over medium heat until sausages are glazed, about 1 minute. Transfer to platter and serve.
APRICOT MUSTARD SAUCE FOR FISH (ASIA)
This recipe was created for the Wild Card Fish & Seafood Forum Challenge: The Mixing Pot -- ZWT6.
Provided by Sydney Mike
Categories Sauces
Time 5m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, stir together all the ingredients.
- Cover & chill in the refrigerator for 1 hour.
- Can be used to baste four 8-ounce portions of salmon OR as a sauce, once the salmon has been baked. Also works as a sweet & spicy dip for other seafood.
Nutrition Facts : Calories 147.6, Fat 0.1, Sodium 28.2, Carbohydrate 39.2, Fiber 0.3, Sugar 26.1, Protein 0.5
SPICY APRICOT-GLAZED CHICKEN
Save yourself a trip to the store and check the fridge first. Chicken turns sweet and hot when you pull out the chili sauce, mustard and apricot preserves. -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat broiler. In a small saucepan, combine the first five ingredients; cook and stir over medium heat until heated through., Place chicken in a 15x10x1-in. baking pan coated with cooking spray. Broil 3-4 in. from heat until a thermometer reads 165°, 6-8 minutes on each side. Brush occasionally with preserves mixture during the last 5 minutes of cooking.
Nutrition Facts : Calories 209 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 476mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 0 fiber), Protein 23g protein.
APRICOT MUSTARD DIPPING SAUCE
Make and share this Apricot Mustard Dipping Sauce recipe from Food.com.
Provided by kelly in TO
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- In a small bowl, stir together preserves, water and mustard.
Nutrition Facts : Calories 50.9, Fat 0.2, Sodium 50.3, Carbohydrate 13.2, Fiber 0.2, Sugar 7.5, Protein 0.3
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