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
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
SAVORY APRICOT-MUSTARD SAUCE
Steps:
- 1. COMBINE preserves, mustard, soy sauce, vinegar and gingerroot in medium microwave-safe bowl; mix well.
- 2. MICROWAVE on HIGH 30 seconds or until warm. Stir. Serve over grilled pork, chicken or ham or use as a dipping sauce with appetizers.
Nutrition Facts : Calories 60, Carbohydrate 15, ServingSize 6, Sodium 105, Sugar 14
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.
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