HONEY-MUSTARD GLAZED RIBS IN OVEN AND BROILER
Steps:
- Combine the vinegar and brown sugar in a small saucepan over high heat and cook, stirring occasionally, until the sugar is completely dissolved and mixture reduces slightly, about 5 minutes. Remove from the heat and whisk in the honey and mustard and season with salt and pepper, to taste. Let cool to room temperature.
- Preheat the oven to 500 degrees F.
- Brush the pork racks on both sides with canola oil and season with salt and pepper, to taste.
- In a saucepan over medium-high heat, combine the soy sauce, 4 cups of water and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan, fitted with a rack, and arrange the ribs on the rack. Wrap the pan with foil and roast until the ribs are tender, about 1 1/2 hours.
- Remove the ribs from the oven and transfer to baking sheets lined with foil or parchment paper. Turn on the broiler and let heat for 3 to 5 minutes. Brush the ribs heavily on the top side with some of the glaze, put under the broiler and broil until golden brown and a crust has formed. Remove from the oven to a cutting board and brush with more of the glaze. Let rest 10 minutes before slicing. Arrange the ribs on a serving platter and serve.
HONEY MUSTARD GLAZED HAM RECIPE BY TASTY
Here's what you need: onion, garlic, apple cider vinegar, stone ground mustard, orange juice, whole cloves, picnic ham, honey, dijon mustard, worcestershire sauce, brown sugar
Provided by Matthew Johnson
Categories Dinner
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F (200°C).
- Add the chopped onion, garlic cloves, apple cider vinegar, mustard, orange juice, and cloves to a large roasting pan, stirring to combine.
- Place the ham on the roasting rack over the liquid.
- Trim off tough outer skin, then score the remaining fat in a crosshatch pattern. Cover the entire roasting rack with aluminum foil and bake for 1 hour.
- Remove the ham from the oven, and remove the foil. Baste the ham with the liquid, then remove the rack from the roasting pan and set aside.
- Remove all the whole cloves from the remaining liquid in the pan. Pour the remaining liquid into a pot, along with the honey, Dijon mustard, Worcestershire sauce, and brown sugar. Whisk to combine.
- Bring the mixture to a boil over medium high heat, then simmer until thick and reduced, about 10 minutes.
- Brush the glaze on to the ham then transfer back to the roasting rack.
- Bake the ham for 30-45 minutes, or until the glaze is caramelized and the ham reaches 145°F (65°C).
- Slice the ham, and serve.
- Enjoy!
Nutrition Facts : Calories 1221 calories, Carbohydrate 30 grams, Fat 79 grams, Fiber 1 gram, Protein 87 grams, Sugar 27 grams
SPICY HONEY MUSTARD PORK ROAST
This is a honey mustard glaze with black pepper for a little spice. You may decrease or omit the pepper if you don't want it so spicy. You can also decrease honey if it is to sweet for your taste.
Provided by VGREER
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 2h30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Score 1/2 inch slits in your roast and place in baking dish.
- Combine honey, mustard, pepper, thyme, and salt in small bowl; mix until well blended. Brush mixture over roast, working well into slits.
- Bake roast in preheated oven for one hour. Remove roast from oven and flip in pan. Brush remaining honey sauce over roast. Return to oven and continue baking for 45 minutes to an hour or until internal temperature reaches 145 degrees F (63 degrees C). Let stand for 15 minutes before slicing.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 14.1 g, Cholesterol 79.3 mg, Fat 8.8 g, Fiber 0.6 g, Protein 26.5 g, SaturatedFat 2.8 g, Sodium 366 mg, Sugar 11.6 g
SPICY HONEY MUSTARD SAUCE
This honey mustard sauce is given a little boost from the addition of hot sauce and rice vinegar.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 12
Number Of Ingredients 6
Steps:
- Whisk together mayonnaise, Dijon mustard, yellow mustard, rice vinegar, honey, and hot sauce in a bowl.
Nutrition Facts : Calories 57.7 calories, Carbohydrate 3.6 g, Cholesterol 2.3 mg, Fat 4.9 g, Protein 0.1 g, SaturatedFat 0.7 g, Sodium 112.2 mg, Sugar 3 g
HONEY-MUSTARD GLAZED PORK TENDERLOIN
"Here's a well-seasoned recipe originally for the grill," explains Virginia Smith in Peoria, Illinois. "But we liked it so much that I changed it for the oven just so we could enjoy it all year long!"
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first eight ingredients. Rub over pork. Place in a large resealable plastic bag. Seal bag and refrigerate overnight. , Combine the glaze ingredients. Place tenderloin on a rack in a foil-lined shallow roasting pan. Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°, basting occasionally with glaze. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 263 calories, Fat 7g fat (2g saturated fat), Cholesterol 95mg cholesterol, Sodium 737mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
HONEY MUSTARD GLAZE
Make and share this Honey Mustard Glaze recipe from Food.com.
Provided by Katha
Categories Sauces
Time 11m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients together.
- Warm in microwave 30 sec if nessary to blend.
- Use on pork roast last 1/2 hr of cooking Use left over sauce to make a smooth gravy with 1cup water& cornstarch mixture for desired consistancy.
HOT MUSTARD AND HONEY GLAZED CHICKEN
Asian hot mustard powder is a versatile pantry staple that can quickly transform into a spicy sauce, glaze or dressing. Here, the hot mustard is tamed with sweet honey and balanced by fragrant garlic for a savory glaze that caramelizes on chicken when roasted. Once cooked, the chicken receives a final basting for a fresh burst of spicy flavor. Make a double batch of the glaze, as it also tastes great on pork chops and grilled shrimp. Leftover chicken can quickly become a salad the next day; just chop and toss with spinach or romaine and a simple vinaigrette.
Provided by Kay Chun
Categories dinner, easy, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. In a large heatproof bowl, whisk mustard powder with ¼ cup very hot water until well combined; let stand 5 minutes. (The heat of the water will activate and release the mustard's spicy flavor.) Add honey, soy sauce, garlic and 1 teaspoon salt, and whisk to combine. Reserve half of the sauce in a small bowl for basting.
- On a rimmed sheet tray, combine carrots, potatoes and 2 tablespoons of the oil. Season with salt and pepper, toss to evenly coat, and spread in an even layer.
- Rub chicken with the remaining 2 tablespoons oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Add to the large bowl with the sauce and toss to evenly coat, then arrange on top of the vegetables.
- Roast until vegetables are tender and chicken is golden and cooked through, about 30 minutes. Divide chicken and vegetables among plates and baste chicken all over with the remaining sauce. Pour sheet pan juices into a small bowl and skim off any excess fat.
- Spoon over pan juices, garnish with scallions and serve with lemon wedges.
PANCETTA-WRAPPED SHRIMP WITH HONEY-LIME GLAZE
Requested every year by my family during the holidays are these shrimp appetizers. We're all familiar with bacon-wrapped shrimp bites, but our version uses pancetta and a honey-lime cilantro glaze. -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°.Cut each slice of pancetta into three strips. Wrap one strip around each shrimp; secure with a toothpick. Place in a foil-lined 15x10x1-in. baking pan. In a small bowl, whisk honey, lime juice and water until blended; reserve 2 tablespoons for brushing cooked shrimp., Brush half the remaining honey mixture over shrimp. Bake 5 minutes. Turn shrimp; brush with remaining half of the honey mixture. Bake 4-6 minutes longer or until pancetta is crisp and shrimp turns pink., Remove from oven; brush with reserved 2 tablespoons honey mixture. Sprinkle with cilantro.
Nutrition Facts :
SPICY MUSTARD HAM GLAZE (NOT SWEET AT ALL)
I couldn't find a true savory ham glaze, so I made up my own. It turned out so well, I just had to share! I bought a large ham (bone-in of course!) that I wanted to use the left overs, for other yummies later in the week. I don't necessarily like the sweet ham glazes, as it seems to linger with the leftovers. This will be great in scalloped ham and potatoes, ham and beans, omlets, sandwiches.. you name it! Hope you enjoy!! :)
Provided by tlea73
Categories Ham
Time 8h10m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- 1. In a small bowl, wisk all ingredients together.
- 2. Pat ham dry with papertowel.
- 3. Schmear all over ham.
- I put mine in the slow cooker for 8 hours on low, or you could bake, roast, smoke, or grill the ham, depending on your preference. You could also marinate the ham before cooking, but I just didn't think about this until the morning of.
- I made a double batch of this to use as a dipping sauce as well. Delish!
Nutrition Facts : Calories 772.5, Fat 49.4, SaturatedFat 16.9, Cholesterol 241.5, Sodium 1292.7, Carbohydrate 6.1, Fiber 3.5, Sugar 1, Protein 73.5
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