Molasses Mustard Glaze Recipes

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.

MOLASSES MUSTARD

Steps:

• Mix the mustard seeds and spices in a bowl, pour the vinegar on top and leave to soak overnight.
• Place the mixture in a mortar and pound to a paste.
• Gradually work in the molasses.
• The finished mustard should resemble a stiff paste, so add extra vinegar if necessary.
• Store the mustard in sterilized jars in the fridge.
• Use within 4 weeks.

MOLASSES-MUSTARD GLAZE

Steps:

• Combine all ingredients in saucepan; bring to boil on medium-high heat, stirring frequently.
• Reduce heat to low; simmer 3 min., stirring occasionally.
• Use to brush onto chicken and ribs for the last few min. of the cooking time.

BRINED PORK LOIN WITH MOLASSES-MUSTARD GLAZE, SOUR MASH SAUCE AND APPLE BUTTER

Steps:

• For the apple butter:
• Heat the oil in a large saute pan over medium-high heat. Add the onion and garlic and cook until soft, 3 to 4 minutes. Add the apple, water and brown sugar and cook until the apples are very soft. Stir in the cinnamon and salt and cook for 1 minute. Remove the mixture from the heat and let cool.
• Transfer the mixture to a food processor along with the butter and process until slightly chunky. Scrape into a small bowl, cover and refrigerate for at least 1 hour to allow the flavors to meld. Let come to room temperature before serving.
• For the glaze:
• Whisk all the glaze ingredients in a small bowl.
• For the pork:
• Bring the water, apple juice, salt, sugar, onion, peppercorns, mustard seeds, thyme and bay leaves to a simmer in a large stock pot and cook until the sugar and salt is dissolved. Let cool completely. Submerge the roast in the brine by placing a plate on top, cover with plastic and refrigerate for up to 4 hours.
• Preheat oven to 425 degrees F.
• Remove the pork from the brine, rinse under cold water and pat dry with paper towels. Heat the oil in a large saute pan over high heat. Season the pork on both sides with salt and pepper and cook on both sides until golden brown, about 8 to 10 minutes total. Transfer the pork to a baking sheet, brush with some of the glaze and finish cooking in the oven until cooked to an internal temperature of 150 degrees F on an instant-read thermometer, about 30 to 40 minutes, brushing with the glaze every 10 minutes. Remove from the oven, let rest loosely tented with foil for 10 minutes.
• Add the shallots to the saute pan (that the pork was browned in) and cook until soft. Add the whiskey, scraping the bottom of the pan with a wooden spoon and cook until almost completely reduced. Add the chicken broth and brown sugar and bring to a boil and cook until reduced to a sauce consistency. Whisk in the butter, season with salt and pepper and stir in the parsley.
• Slice the rack into chops and place on a large plate, drizzle a little of the sauce around the pork chop and top with some of the butter. Garnish with parsley sprigs.

MOLASSES-MUSTARD GLAZED PORK SKEWERS

Steps:

• Heat grill to high. Whisk together the molasses, mustard, and honey in a small bowl. Season with salt and pepper, to taste.
• Skewer 1 piece of pork onto 2 skewers so that the meat lies flat. Brush the meat with oil and season with salt and pepper. Grill for 2 to 3 minutes per side or until cooked through, brushing with the glaze every minute. Remove from the grill and brush with more of the glaze. Serve immediately.

ANNETTE'S GREAT HAM GLAZE

Steps:

• Combine brown sugar, butter, rum, molasses, mustard, and cider vinegar in a large saucepan over medium heat. Bring to a boil, and reduce heat to low. Simmer, stirring constantly, until sugar has melted and the glaze has thickened, about 8 minutes. Season to taste with salt and pepper.

SPICY MOLASSES GLAZE

Steps:

• Whisk molasses, garlic, chiles, ginger, pepper flakes, and oil in a small bowl. Season with salt and pepper. Keep sealed at room temperature up to 1 week.

GRILLED PORK TENDERLOIN WITH MOLASSES AND MUSTARD

Steps:

• Whisk molasses, 2 tablespoons vinegar, and both mustards in small bowl to blend. Place pork in heavy-duty resealable plastic bag. Pour marinade over. Seal tightly and refrigerate 4 hours.
• Prepare barbecue (medium-high heat). Drain marinade into heavy small saucepan. Sprinkle pork with salt and pepper. Grill pork until thermometer inserted into center registers 145°F, turning occasionally with tongs, about 20 minutes. Transfer pork to serving platter; let rest 5 minutes.
• Meanwhile, add 1 tablespoon vinegar to pan with marinade and boil until thickened to sauce consistency, about 1 minute.
• Cut pork crosswise on slight diagonal into 1/2-inch-thick slices. Arrange pork slices on platter; drizzle sauce over.

GRILLED SALMON WITH MUSTARD-MOLASSES GLAZE

Steps:

• Whisk together first 3 ingredients in a medium bowl.
• Sprinkle fillets with salt and pepper.
• Brush with half of mustard mixture.
• Grill, covered with grill lid, over high heat 4-5 minutes on each side or until fish flakes with a fork.
• Baste with remaining mustard mixture.

MOLASSES-GLAZED GRILLED PORK LOIN

Steps:

• Heat charcoal or gas grill. In a small bowl, whisk together molasses, grainy mustard and dry mustard, and season with salt and pepper. Set aside.
• Tie each pork loin with kitchen twine in four to five places to form a nice, round shape. Season liberally with salt and pepper. Sear until well browned on all sides, 15 to 20 minutes total.
• Brush with the glaze, and cook, turning and basting frequently, 5 minutes. Move to cooler part of grill, and close lid. Continue cooking, basting and turning occasionally, until an instant-read thermometer registers 160 degrees, 30 to 40 minutes.
• Transfer the pork to a serving platter, and let rest 10 minutes before carving.