Cut ham into 4 serving portions. In large skillet, saute ham in butter about 3-4 minutes on each side or until heated through. Remove ham from skillet, keep warm.
While ham is cooking, drain pineapple, reserving juice. In small bowl, combine juice, 57 sauce, honey, mustard, cornstarch and allspice. Pour mixture into skillet and cook until thickened.
Return ham to skillet. Top with each ham portion with pineapple slice and spoon sauce over; heat through.
Cut outer edge of fat on ham diagonally at 1-inch intervals to prevent curling (do not cut into ham). Mix mustard, honey and preserves.
Heat coals or gas grill for direct heat. Grill ham uncovered 4 to 6 inches from medium-high heat 4 minutes. Turn ham; brush with mustard mixture. Grill 4 minutes longer. Turn ham again; brush with remaining mustard mixture. Grill about 2 minutes longer or until heated through.
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Mix mustard, honey and preserves.
Heat grill.
Grill ham uncovered for 4 minutes.
Turn ham and brush mustard mixture on.
Grill 4 minutes longer.
Turn ham and brush remaining mixture
Grill 2 minutes longer.
Serve.
Melt butter; blend in flour.
Add milk, stirring constantly. When thick, add cheese.
Spread each ham slice with mustard.
Wrap around 3 to 4 asparagus spears.
inutes or until the sauce has thicken. Add ham, parsley, salt and
To make the mustard sauce: In a small/medium saucepan,
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
Season the white sauce with mustard, salt, vinegar and sugar.
otatoes are cooling, prepare white sauce.
Melt butter in medium
rom ham. Score outside of ham in a diamond pattern. Place ham on
Place ham in a large pot and
Glaze Recipe: Blend all ingredients in a sauce pan
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
side.
To make the Mustard Sauce: Stir together all ingredients in
Mix Worcestershire sauce and mustard in a small bowl. Spray
Mix all ingredients together and place in loaf pan.
Slice onion on top of loaf.
Bake at 350 for 1 1/2 hours.
Baste occasionally with a few teaspoons of hot water.
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MUSTARD SAUCE.
1/2 cup Tomato Soup, 1/2 cup sugar, 1/2 cup vinegar, 1/2 cup Mustard, 1/2 cup butter, 2 egg yolks - beaten.
Cook over medium heat until sauce bubbles and thickens.
Can be served hot or cold.
longside some Buttermilk Ranch Dippin' Sauce. (See Cook's Note).
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.
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.