egetables, apple juice, thyme, peppercorns, ham hocks and speck in a
Glaze Recipe: Blend all
Preheat oven to 375\u00b0.
Combine chopped ham, mustard, pepper, beaten egg and onion in small bowl.
Unroll and then roll out crescent rolls.
Cut into 24 pieces.
In a 2 cup glass measure, combine brown sugar, cranberry sauce, wine and mustard.
Heat, uncovered, at High for 4 minutes until sugar is melted and mixture blended and heated through, stirring after 2 minutes.
Cool slightly.
Stir cheeses, ham, mustard, egg yolks and chives into
Cook apple wedges in butter in a large skillet over medium heat 2 to 3 minutes.
Combine apple juice, brown sugar, raisins, lemon juice, cornstarch, ginger, mustard and cinnamon. Add to apples. Cook, uncovered, 5 minutes or until sauce is thickened. Serve sauce with ham.
Recipe may be doubled.
small bowl, mix the mustard, honey, mayo and dried onion
rap the bananas with the ham (mustard side next to the bananas
ulienne strips.
Stir in ham, mustard and parsley.
Heat through
he ketchup, salt, vinegar, sugar, mustard, and chili powder; mix well
br>Add remaining vegetables, seasonings, ham shank, drained beans, parmesan rind
runch left.
Add the ham, mustard and the italian seasoning and
Preheat oven to 400\u00b0.
Combine ham, mustard, mayonnaise and brown sugar in a bowl.
Mix well. Grease cookie sheet and place pineapple slices on the cookie sheet.
Using an ice cream scoop or spoon, scoop ham mixture onto pineapple slices.
Bake for 20 minutes at 400\u00b0.
Unroll dough into 4 rectangles and seal.
Place ham on rectangles and top with ham, mustard and cheese.
Start at shortest side and roll.
Press edges to seal.
Coat rolls with sesame seed.
Cut each roll into 5 slices.
Place cut side on pan. Bake at 375\u00b0 for 15 to 20 minutes.
Serve warm.
Combine ground ham, mustard, chopped onion, parsley, oats, milk and egg; mix well to blend and form into a loaf. Place in greased loaf pan.
Combine brown sugar and vinegar in saucepan; heat till sugar is dissolved. Pour mixture over ham loaf.
Bake at 350 degrees for 60 minutes.
inutes. Let cool.
Mix ham, mustard, and onion thoroughly into the
Stir chicken broth, water, carrots, celery, onion, lentils, garlic, and red wine vinegar together in a large stockpot; bring to a boil, reduce heat to low, and cook at a simmer until the carrots are tender, about 10 minutes.
Stir ham, mustard, salt, and pepper into the soup; continue cooking until the lentils are tender, 20 to 30 minutes more.
In a mixing bowl, combine ham, mustard, mayonnaise, and cayenne, if using. Mix well. Stir in shallot and pickle.
Mix mustard and vinegar in jar, let set overnight.
Next morning in top of double boiler, place egg, beat in sugar, dash salt and dry mustard and vinegar mixture.
Cook over boiling water, stirring constantly until thickened.
Cool.
Add mayonnaise and whipped cream.
Stir thoroughly.
Serve with baked ham.
Mix ham, mustard and mayonnaise.
Spread on bread and cut into desired shapes.