BAKED HAM WITH MAPLE MUSTARD GLAZE
Provided by Anne Burrell
Categories main-dish
Time 2h55m
Yield 18 to 20 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Place the ham in a roasting dish with 1 cup water in the bottom of the dish. Roast for 1 hour and 15 minutes. (Check the ham after 45 minutes and add more water if necessary or tent with aluminum foil if it is getting past a dark golden brown.)
- Meanwhile, combine the syrup, mustard, soy sauce, brown sugar, vinegar, Worcestershire and cayenne in a saucepan over medium-high heat. Cook, stirring frequently, until the mixture is thick and bubbly, 15 to 20 minutes.
- If you used it, remove the foil from the ham and slather the ham with the glaze. Return the ham to the oven uncovered. Continue to roast, brushing the ham with the glaze every 15 minutes, until the internal temperature is between 140 and 150 degrees F, another 1 hour and 30 minutes. (If the ham starts to become too dark on the outside, tent it with aluminum foil. We are looking for a dark, sticky, flavorful glaze on the outside of the ham. Use all the glaze! Really slather it on!)
- Remove the ham from the oven, remove the foil, brush with any remaining glaze and cook, uncovered for another 5 minutes. Let it rest for 20 to 30 minutes.
- Serve hot or at room temperature.
MUSTARD ROASTED SALMON
Provided by Dana Angelo White, M.S., R.D., A.T.C.
Time 25m
Yield 4 pieces
Number Of Ingredients 5
Steps:
- Preheat oven to 400-degrees Fahrenheit. Place salmon pieces on a sheet pan lined with parchment paper. Season with salt and pepper; roast for 10 minutes.
- In a small bowl, combine mustard, maple syrup, garlic and lemon juice. After the 10 minutes of cooking, brush salmon with mixture and return to the oven for 5 minutes or until salmon is just cooked through.
Nutrition Facts : Calories 240, Fat 9 grams, SaturatedFat 1.5 grams, Cholesterol 50 milligrams, Sodium 125 milligrams, Carbohydrate 14 grams, Protein 25 grams
MAPLE-MUSTARD CHICKEN THIGHS
Provided by Ellie Krieger
Categories main-dish
Time 55m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F.
- Rinse chicken and pat dry. Combine mustard, garlic, marjoram and maple syrup in a small bowl. Spread about 1 1/2 tablespoons mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a "crust." Arrange chicken in a glass baking dish. Bake for 45 to 50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.
MAPLE & MUSTARD GLAZED SALMON (3 INGREDIENTS)
This dish is to die for. Serve with baby potato, asparagus, fresh steamed greens or a salad. A simple dish for a dinner party or to enjoy anyday. This dish is very simple and is best made with a good pure maple syrp -this will give you a superior flavour!Use pure maple syrup and ensure your mustard is gluten free if your diet requires
Provided by Jubes
Categories Lactose Free
Time 15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat grill to high.
- Mix together the mustard and maple syrup.
- Place the salmon fillets (skin side down) in a baking dish or on a shallow tray that has been lined with aluminium foil.
- Spread the mustard and maple mixture evenly over the tops of the salmon fillets.
- Grill/Broil for 10 minutes or until cooked thru. The time taken will depend on the size of the fish.
- Serve with veges or a salad - Enjoy!
- Note: its best if your fillets are as evenly sized as possible.
Nutrition Facts : Calories 416.9, Fat 14, SaturatedFat 2.6, Cholesterol 146.3, Sodium 239.1, Carbohydrate 3.4, Sugar 3, Protein 65.2
MAPLE & MUSTARD GLAZED HAM
Gordon Ramsay's succulent maple-glazed ham is perfect for a Boxing Day feast
Provided by Gordon Ramsay
Categories Dinner, Lunch, Main course
Time 3h10m
Number Of Ingredients 10
Steps:
- Put the gammon in a very large pan and cover with cold water. Add the spices and bay. Bring to the boil, then turn down and simmer for around 1 hr 50 mins, topping up the water level with boiling water, if necessary. Scoop off any scum that rises to the top every now and then.
- Carefully pour the liquid away (I like to keep it for making soup), then let the ham cool a little while you heat the oven to 190C/fan 170C/gas 5. Lift the ham into a large roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern, then stud cloves all over the ham. Can now be chilled for up to 2 days.
- Mix the glaze ingredients in a jug. Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 35 mins, basting with the pan juices 3-4 times as it bakes. Turn the pan around a few times during cooking so the fat colours evenly. Remove from the oven and allow to rest for 15 mins before carving. Can be roasted on the day or up to 2 days ahead and served cold.
Nutrition Facts : Calories 608 calories, Fat 35 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Protein 66 grams protein, Sodium 6.63 milligram of sodium
MAPLE MUSTARD
I found this recipe in the paper, and am posting as written. I used sugar free maple syrup and a good heaped teaspoon of the mustard seeds and this turned out amazing. This will go perfect with anything from salad to pork, and the family loved this. Keeps in the fridge for about 2 weeks.
Provided by Tisme
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Bring the maple syrup to the boil and boil keeping it bubbling, when the bubbles start to go from small to big and the mixture is thickened this is about the time it is ready ( The recipe states several minutes, although mine took about 4-5 minutes). Remove from heat when thickened.
- Cool maple mixture. (With this step, my mixture was not completely cooled).
- When cool whisk in the Dijon mustard, seeds and pepper.
- This is ready once it has completely cooled.
GRAINY MAPLE MUSTARD
This is an adaptation of a grainy honey mustard recipe I found at about.com ... I couldn't find a recipe for a simple maple mustard anywhere, so I tried my own. To be honest, it didn't taste that great right after I finished it -- and two days out, it still wasn't winning any awards. But now I'm four days out, and it tastes GREAT -- the maple flavor isn't pronounced, but it definitely has a different flavor than honey mustards. You can make it spicier by using brown mustard seeds, or sweeter by adding more maple syrup.
Provided by KLHquilts
Categories < 30 Mins
Time 20m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Blend the mustard seeds and powder in a spice grinder or coffee mill. Blend to the consistency you want (but leave it a little grainy).
- Mix mustard powder and seeds with water in a glass bowl and cover with a cloth. Let sit on a countertop for 24 hours, stirring occasionally.
- Stir flour into mustard base. Add vinegar and maple syrup and stir well. If you want a smoother texture, blend with an immersion blender.
- Store at room temperature, tightly covered, stirring every day until it tastes the way you want it to. (I left mine out on the counter for about four days.).
- Refrigerate. It keeps in the refrigerator for up to six months.
Nutrition Facts : Calories 874.1, Fat 38, SaturatedFat 2, Sodium 19.3, Carbohydrate 110.6, Fiber 21.1, Sugar 56.9, Protein 34.7
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