Honey Horseradish Mustard Recipes

SPICE-RUBBED CORNED BEEF WITH MUSTARD-HONEY-HORSERADISH SAUCE

Steps:

• Put the corned beef in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then cover, reduce the heat to medium low and simmer until tender, 2 1/2 to 3 hours, adding more water if needed to keep the beef submerged. Remove from the water and let cool 30 minutes, then cut into 1-inch-thick slices.
• Meanwhile, make the spice rub: Whisk the chile powder, paprika, oregano, coriander, mustard powder, cumin, chile de arbol and 1 teaspoon each salt and pepper. Set aside.
• Make the sauce: Whisk the dijon and whole-grain mustards, the honey and horseradish in a bowl; season with salt and pepper. Let the sauce sit at room temperature at least 30 minutes to allow the flavors to meld.
• Spread the spice rub on a plate. Dredge one side of each slice of beef in the rub and tap off the excess. Heat a few tablespoons canola oil in a large nonstick saute pan until it begins to shimmer. A few slices at a time, add the beef, rub-side down, and cook until a golden-brown crust has formed, about 2 minutes. Flip the slices and continue cooking another minute or two, adding more oil as needed. Serve with cabbage and the sauce.

HONEY HORSERADISH DIP

Steps:

• Combine yogurt, mustard, honey and horseradish; refrigerate 1 hour. Serve with shrimp and snap peas.

HONEY BOURBON HORSERADISH GLAZED HAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine 2/3 cup horseradish mustard, bourbon, brown sugar, honey, and liquid smoke together in a small saucepan; bring to a boil. Reduce heat to medium-low and simmer glaze, stirring frequently, until thickened, at least 30 minutes.
• Liberally coat ham with the remaining horseradish mustard and place in a roasting pan. Spoon glaze over ham.
• Bake in the preheated oven, basting occasionally, until until the internal temperature of the ham has reached 160 degrees F (72 degrees C), about 2 hours. (Generally bake 22 minutes per pound.)

HORSERADISH AND HONEY-GLAZED HAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut ham into 1/4-inch thick slices and tie slices back together in shape of original ham, using kitchen string. Place ham on a rack set in a roasting pan.
• Stir honey and cloves together in a bowl and drizzle honey mixture over ham.
• Bake ham in the preheated oven for 1 hour and 15 minutes, basting often with pan drippings.
• Mix brown sugar, horseradish, and lemon juice together in a bowl. Baste ham with horseradish glaze, allowing glaze to drip between slices.
• Continue baking until glaze has set, ham has browned, and an instant-read meat thermometer inserted into the center of the sliced ham reads at least 140 degrees F (60 degrees C), 25 to 30 more minutes.

HONEY-HORSERADISH MUSTARD

Steps:

• Combine wine, onion, garlic and honey in a medium saucepan.
• Bring to a simmer; simmer 5 minutes.
• Remove from heat.
• Strain into a 4 cup measuring cup with a pouring spout.
• Cool slightly.
• Combine dry mustard, horseradish, olive oil and salt in a small saucepan.
• Slowly whisk in the wine mixture until smooth.
• Heat over medium-low heat, stirring constantly until thickened (about 15 minutes).
• Remove from heat and cool.
• Spoon into sterilized jars.
• Refrigerate for at least one day for flavors to blend, and then keep refrigerated and use within one month.

HORSERADISH MUSTARD

Steps:

• Combine the mustard, horseradish and brown sugar in a medium bowl and mix together until blended. Add more horseradish for extra burn!

DOUBLE HOT HORSERADISH MUSTARD

Steps:

• In a blender, combine all ingredients. Cover and process until smooth. Transfer to a small jar and cover tightly. Store in the refrigerator.