Ginger Mustard Glazed Steak Recipes

STEM GINGER & MUSTARD GLAZED HAM

Steps:

• Put the gammon in a deep saucepan (if tied, leave it as is). Pour over the ginger beer and add the onion, clementine halves, 5 cloves and 3 bay leaves. Top up the saucepan with enough water to just cover the gammon. Bring to a gentle bubble, cover with foil and cook for 2 hrs, topping up with more water while cooking if you need to.
• Remove the ham from its cooking liquid using large tongs and leave to cool for 10 mins until cool enough to handle.
• Heat oven to 200C/180C fan/gas 6. Carefully cut off the rind, leaving a thin layer of fat on the ham. Score a diamond pattern all over the fat. Put the gammon in a roasting tin. Mix the mustard and ginger syrup, then paint about half of the mixture over the ham. Stuff the stem ginger slices into the crevices of the scored fat and stud with the remaining cloves.
• Bake for 20 mins, then paint with the remaining glaze. Bake for 1 hr more until burnished and bronzed. Cover with foil during cooking if the glaze starts to catch. Cut some clementines into thick slices and roast them while you glaze the ham, then use to decorate the plate, if you like. Serve the ham warm or cold. Will keep in the fridge for five days.

EASY BROWN SUGAR-MUSTARD GLAZE

Steps:

• In small bowl, mix all ingredients with whisk until well blended.
• Brush glaze over ham during last 45 minutes of baking.

STEAKS WITH BALSAMIC-MUSTARD SAUCE

Steps:

• Heat oil in a large skillet over high heat. Season steaks generously on both sides with salt and pepper; place in skillet. Cook, turning once, until browned, 2 to 3 minutes per side for medium-rare. Transfer to a plate; cover with foil.
• Add vinegar to skillet; boil until syrupy, 1 to 2 minutes. Remove from heat; whisk in mustard and any accumulated juices from steaks. Serve sauce with steaks.

MARMALADE-GLAZED STEAKS

Steps:

• In a small saucepan, heat marmalade and mustard over low heat. Whisk in butter until melted. Set aside 1/4 cup glaze for serving., Broil steaks 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with remaining glaze. , Spoon reserved glaze over steaks; sprinkle with onions.

HONEY MUSTARD STEAK

Steps:

• Prepare an outdoor grill with an oiled rack set 6 inches from the coals. On a gas grill, set to medium heat.
• In a small bowl, combine the mustard, apple juice, cinnamon and honey. Brush one side of the steak with the sauce. Grill and turn, adding more sauce.
• Grill to desired doneness: 14 minutes for rare (140 degrees F or 60 degrees C), 20 minutes for medium (160 degrees F or 70 degrees C), or 26 minutes for well done (170 degrees F or 75 degrees C) and serve.

RIB EYE STEAKS WITH A SOY AND GINGER MARINADE

Steps:

• In a medium size mixing bowl, combine soy sauce, maple syrup, garlic, ginger root, mustard powder, sesame oil, and Tabasco sauce; mix well to blend. Now add beer, and stir lightly to mix.
• Prepare steaks by scoring any fatty outside areas on steak with a knife, (this prevents the steaks from curling when barbecuing). Place steaks in a casserole dish, and pour marinade over. Using a fork, punch holes in steaks so that the marinade penetrates into the steaks. Turn steaks over, and repeat punching holes.
• Cover with clear wrap or foil, and let marinate in the refrigerator for at least 1 hour or longer. You can also refrigerate and marinate overnight.
• Prepare and preheat barbecue to high heat. Place steaks directly on grill and sear one side for about 15 seconds. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness. Test for doneness by cutting into the middle of the steak.

APRICOT GINGER MUSTARD-GLAZED HAM

Steps:

• Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern. Cover and bake until a thermometer reads 130°, 1-3/4 to 2-1/4 hours., Meanwhile, place remaining ingredients in a food processor; process until blended. Remove ham from oven. Increase oven setting to 425°. Spread apricot mixture over ham., Bake ham, uncovered, until a thermometer reads 140°, 15-20 minutes longer. If desired, increase oven setting to broil; broil until golden brown, 2-4 minutes.

MUSTARD SAUCE WITH GINGER

Steps:

• In a small saucepan boil vinegar, sugar, salt and soy sauce over medium heat.
• Mix cornstarch and mustard in 1/2 cup cold water.
• Stir in and cook until it thickens.
• Grate in ginger root (or dry ginger).
• Serve over any type of roast meat.

GINGER-MUSTARD GLAZED STEAK

Steps:

• Trim fat from steak and score diagonal lines on both sides of steak (Be careful not to cut all the ways through).
• Mix garlic, mustard, ginger, and soy sauce.
• Spread on both sides of the steak and marinate at least 1 hour.
• Grill steaks, basting with remaining sauce (I use my George Foreman grill).