Best Mustard Ham Sauce Recipes

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HAM WITH MUSTARD-CREAM SAUCE



Ham with Mustard-Cream Sauce image

This recipe really is too easy to taste so good! It's hard to believe three common ingredients can turn a ham slice into something so uncommonly special. Microwave some potatoes and open a bag of salad mix for a fuss-free meal. -Lisa Nelson, Broken Arrow, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 5

4 boneless fully cooked ham steaks (about 5 ounces each)
1/4 cup water
1/4 cup honey mustard
1/2 cup sour cream
1/4 cup thinly sliced green onions

Steps:

  • Place ham steaks in a large skillet. In a small bowl, combine water and mustard; pour over ham. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes on each side or until heated through. Remove from the heat; stir in sour cream and onions.

Nutrition Facts : Calories 326 calories, Fat 18g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 1950mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 1g fiber), Protein 28g protein.

HAM CROQUETTES WITH MUSTARD SAUCE



Ham Croquettes with Mustard Sauce image

Any leftover ham is set aside for these crispy croquettes. I shape them early in the day, then simply fry them at dinnertime. The mustard sauce is mild and pairs well with ham.-Kathy Vincek, Toms River, New Jersey

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 1 dozen.

Number Of Ingredients 19

2 cups finely chopped fully cooked ham
1 tablespoon finely chopped onion
1 teaspoon minced fresh parsley
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup 2% milk
1 egg
2 tablespoons water
3/4 cup dry bread crumbs
Oil for deep-fat frying
SAUCE:
1-1/2 teaspoons butter
1-1/2 teaspoons all-purpose flour
1/4 teaspoon salt
Dash pepper
1/2 cup milk
4-1/2 teaspoons yellow mustard

Steps:

  • In a small bowl, combine the ham, onion and parsley; set aside., In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir into ham mixture., Spread into an 8-in. square baking dish; cover and refrigerate for at least 2 hours., In a shallow bowl, combine egg and water. Place bread crumbs in a separate shallow bowl. Shape ham mixture into 12 balls (mixture will be soft); roll each ball in egg mixture, then in bread crumbs. Cover and refrigerate 2 hours longer., In an electric skillet or deep fryer, heat oil to 375°. Fry croquettes, a few at a time, for 2-3 minutes or until golden brown, turning once. Drain on paper towels., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in mustard. Serve with croquettes.

Nutrition Facts : Calories 188 calories, Fat 14g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 503mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 7g protein.

GLAZED HAM WITH APRICOT-MUSTARD SAUCE



Glazed Ham with Apricot-Mustard Sauce image

This is a very tasty sweet glaze for a holiday ham that is already cooked. Apricot and mustard come together for a tasty flavor that's sure to delight all at the dinner table.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 2h15m

Number Of Ingredients 4

7 pounds (about half of a bone-in) cured smoked ham, (butt end), room temperature
2 cups apricot jam
1/4 cup mustard powder
Butter for aluminum foil

Steps:

  • Preheat oven to 375 degrees, with rack in lowest position. Line a large roasting pan with aluminum foil; place roasting rack in pan.
  • With a sharp knife, trim fat, leaving a 1/4-inch-thick layer. Lightly score fat in a diamond pattern (do not cut into meat). Place ham, fat side up, on rack; roast 1 hour.
  • Meanwhile, in a small saucepan, combine jam and mustard (they can be mixed and refrigerated up to 1 day ahead). Transfer 1/2 cup mixture to a small bowl to glaze ham. Set aside saucepan with remaining mixture.
  • After 1 hour, brush ham with glaze. Repeat every 15 minutes until brown and shiny, and an instant-read thermometer inserted in the thickest part, avoiding bone, registers 130 degrees, about 1 hour more (if glaze starts to burn, tent ham with buttered foil). Discard unused glaze. Remove ham from oven; cover loosely with buttered foil to keep warm. Temperature will then rise another 5 to 10 degrees.
  • Bring jam mixture in saucepan to a boil. Carve ham, reserving bone and 2 cups of meat for Split Pea Soup. Serve with sauce.

Nutrition Facts : Calories 405 g, Fat 11 g, Protein 46 g

HAM LOAF WITH MUSTARD SAUCE



Ham Loaf with Mustard Sauce image

Brown sugar, mustard, herbs and spices season this hearty ham loaf. I like to make several loaves to serve to our retirement club. To speed things up, I use my food processor's chopper blade to grind the meat.

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 2 ham loaves (6-8 servings each).

Number Of Ingredients 18

1 cup dry bread crumbs
1 cup milk
2 eggs, beaten
2 pounds ground fully cooked ham
1-1/2 pounds ground pork
3/4 cup packed brown sugar
1/2 teaspoon ground cloves
1/2 teaspoon ground mustard
MUSTARD SAUCE:
2 egg yolks, beaten
3 tablespoons prepared mustard
2 tablespoons white vinegar
1 tablespoon sugar
1 tablespoon water
3/4 teaspoon salt
1 tablespoon butter
1 tablespoon prepared horseradish
1/2 cup heavy whipping cream, whipped

Steps:

  • In a large bowl, combine the bread crumbs, milk and eggs. Crumble meat over mixture and mix well. In a small bowl, combine brown sugar, cloves and mustard. Spread in two greased 9x5-in. loaf pans. Press meat mixture on top. Bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 160°. Let stand for 10 minutes before inverting onto serving platters., For sauce, combine egg yolks, mustard, vinegar, sugar, water and salt in a heavy saucepan. Cook and stir over low heat until mixture is thickened and reaches 160°, about 5 minutes. Remove from the heat. Stir in butter and horseradish. Cool. Fold in cream. Serve with ham loaves.

Nutrition Facts :

SMOKED HAM WITH SWEET COUNTRY MUSTARD SAUCE



Smoked Ham with Sweet Country Mustard Sauce image

On the buffet table, put the ham and mustard sauce next to the Caraway-Dill Biscuits so that your guests can make their own little sandwiches. Prepare the sauce one day ahead.

Categories     Sauce     Mustard     Brunch     No-Cook     Christmas     Easter     Thanksgiving     Buffet     Vinegar     Ham     Bon Appétit

Yield Makes 24 servings

Number Of Ingredients 5

1/4 cup (packed) golden brown sugar
1 tablespoon apple cider vinegar
1/2 cup Dijon mustard
1/4 cup coarse-grained Dijon mustard
1 large spiral-cut smoked ham (about 8 pounds)

Steps:

  • Whisk sugar and vinegar in medium bowl until sugar dissolves. Whisk in mustards. Season sauce to taste with salt and pepper. Cover and refrigerate sauce 1 day. (Can be prepared 3 days ahead. Keep refrigerated.) Serve ham with sauce.

HAM AND CHEESY EGG CREPES WITH MUSTARD SAUCE



Ham and Cheesy Egg Crepes with Mustard Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 18

1 1/2 cups whole milk
1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon coarse salt
4 large eggs
4 tablespoons unsalted butter, melted and cooled
2 teaspoons finely chopped fresh parsley, plus whole parsley leaves, for garnish
2 teaspoons finely chopped chives
2 teaspoons finely chopped fresh dill
1/4 cup creme fraiche
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
Kosher salt and freshly ground black pepper
1/2 cup grated Gruyere cheese
16 thin slices Black Forest ham
8 large eggs
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter

Steps:

  • For the crepes: Combine the milk, flour, sugar, salt, eggs and 2 tablespoons of the butter in a blender and blend until smooth, about 20 seconds. Let the batter rest at room temperature for at least 15 minutes before using or transfer to a container with a lid and let rest in the refrigerator for up to 1 day.
  • For the mustard sauce: Whisk together the creme fraiche, Dijon, whole-grain mustard and some salt and pepper in a bowl. Set aside.
  • Mix the parsley, chives and dill into the crepe batter. Heat a 10-inch nonstick skillet over medium heat. Lightly brush with some of the remaining melted butter. Add 3 to 4 tablespoons of batter and swirl the skillet so the batter completely covers the bottom. Cook until the underside of the crepe is golden brown, 2 to 3 minutes. Loosen the edge of the crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide the crepe out of the skillet and repeat with the remaining batter, coating the skillet with butter as needed. Stack the finished crepes directly on top of each other.
  • For the ham and cheesy egg filling: Put the crepes on a plate. Smear each one with a little mustard sauce (leaving some for topping each crepe too), scatter some cheese on top and then put 2 pieces of ham over the cheese.
  • Whisk the eggs in a bowl with some pepper. Melt the butter in a medium nonstick skillet over medium heat. Add the eggs and cook, stirring, until soft curds form, 2 to 3 minutes. Just before they set, stir in some salt.
  • Spoon some scrambled eggs over each crepe, leaving a 2-inch border at the top and bottom, then smear on a bit more sauce and scatter on some parsley leaves. Fold the crepes over the eggs so the edges meet in the center and serve immediately.

HORSERADISH-MUSTARD SAUCE FOR HAM



Horseradish-Mustard Sauce for Ham image

Make and share this Horseradish-Mustard Sauce for Ham recipe from Food.com.

Provided by Aroostook

Categories     Sauces

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 6

1 (6 ounce) bottle prepared white horseradish, drained
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup Dijon mustard
2 teaspoons sugar
1/4 teaspoon turmeric (optional)

Steps:

  • Mix until well blended.
  • Makes about 1 1/2 cups.

Nutrition Facts : Calories 557.8, Fat 43.7, SaturatedFat 12.9, Cholesterol 60.2, Sodium 1448.2, Carbohydrate 41.6, Fiber 5.1, Sugar 22.8, Protein 5.5

HAM-FILLED BISCUITS WITH HONEY-MUSTARD DIPPING SAUCE



Ham-Filled Biscuits With Honey-Mustard Dipping Sauce image

This is another quick and easy snack, appetizer, side to soup and/or salad. Don't skip the sauce! It really makes these tiny little sandwiches. The biscuits can be baked, split and buttered up to 24 hours prior to serving, just store in an air-tight container.

Provided by Ms B.

Categories     Lunch/Snacks

Time 49m

Yield 20 serving(s)

Number Of Ingredients 8

1 (12 ounce) can pillsbury big country refrigerated buttermilk biscuits (the layer type doesn't work as well)
1 tablespoon stone ground mustard
2 tablespoons chopped green onions
1/4 cup butter, softened
20 slices deli-sliced cooked ham
3 tablespoons stone ground mustard
2 tablespoons mayonnaise
2 tablespoons honey

Steps:

  • Heat oven to 400°F.
  • Cut each biscuit in half crosswise (to make 2 half-moon shapes); place on ungreased cookie sheet.
  • With back of teaspoon, spread 1 tablespoon mustard evenly over tops of biscuits.
  • Bake for 10 to 14 minutes or until golden brown.
  • Place on wire rack to cool.
  • Meanwhile, in a small bowl, combine onions and butter, mix well.
  • Split each cooled biscuit; spread both halves with about 1/4 teaspoon butter mixture.
  • Roll ham slices loosely and place on bottom biscuit halves; cover with top halves to make sandwiches.
  • In another bowl, combine dipping sauce ingredients; blend well.
  • Transfer to small serving dish.
  • Serve the sandwiches arranged around the dipping sauce on a platter for serving.

Nutrition Facts : Calories 89.5, Fat 5.2, SaturatedFat 2.1, Cholesterol 6.7, Sodium 235.2, Carbohydrate 9.7, Fiber 0.2, Sugar 3.1, Protein 1.3

TANGY MUSTARD SAUCE FOR HAM



Tangy Mustard Sauce for Ham image

This mustard sauce is great over Christmas ham or everyday ham.

Provided by PJ

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Ham Glaze Recipes

Time 15m

Yield 10

Number Of Ingredients 6

½ cup white vinegar
½ cup butter
½ cup tomato soup
½ cup white sugar
½ cup prepared mustard
3 eggs

Steps:

  • Whisk vinegar, butter, tomato soup, sugar, mustard, and eggs in a saucepan over medium heat, whisking until smooth. Bring to a simmer and whisk constantly until the glaze bubbles and thickens, about 10 minutes.

Nutrition Facts : Calories 158.7 calories, Carbohydrate 12.4 g, Cholesterol 80.2 mg, Fat 11.4 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 6.4 g, Sodium 297.8 mg, Sugar 11.1 g

GRILLED HAM STEAK WITH MUSTARD SAUCE



Grilled Ham Steak With Mustard Sauce image

This sauce works with pork chops too. We like ham steaks on the grill and this recipe is wonderful.

Provided by mommyoffour

Categories     Ham

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

1 lb ham steak, 1/2 inch thick
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon apricot preserves

Steps:

  • 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.

HAM SAUCE (MUSTARD SAUCE)



Ham Sauce (Mustard Sauce) image

This recipe has been in our family and we love sharing it with others. One taste is all you need to fall in love with its distinct flavor. I really hope you like it. A wonderful way to dress up your ham for any occasion.

Provided by miwings

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 45m

Yield 6

Number Of Ingredients 8

½ cup white sugar
½ cup apple cider vinegar
½ (10.75 ounce) can condensed tomato soup
1 tablespoon dry mustard powder
3 egg yolks
⅓ cup butter, melted
1 tablespoon all-purpose flour
1 pinch salt

Steps:

  • Bring about 3 inches of water to a simmer in the bottom of a double boiler. Whisk together the sugar, vinegar, tomato soup, mustard powder, egg yolks, and melted butter in the top of the double boiler. Transfer 1/4 cup of the mixture to a small bowl; mix in flour until smooth. Whisk flour mixture back into mustard sauce; combine thoroughly. Cover and turn heat to medium-high.
  • Cook sauce until thick, approximately 30 minutes; stir occasionally. Turn heat to low and simmer sauce to hold.

Nutrition Facts : Calories 215.6 calories, Carbohydrate 21.8 g, Cholesterol 129.5 mg, Fat 13.4 g, Fiber 0.2 g, Protein 2.4 g, SaturatedFat 7.3 g, Sodium 218.5 mg, Sugar 18.6 g

HAM WITH MUSTARD SAUCE



Ham With Mustard Sauce image

Make and share this Ham With Mustard Sauce recipe from Food.com.

Provided by Sam 3

Categories     Lunch/Snacks

Time 42m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb reduced sodium lean ham steak
6 tablespoons Dijon mustard
3 tablespoons packed brown sugar
3 tablespoons honey
1/2 teaspoon pepper
1/2 teaspoon rosemary

Steps:

  • To prepare mustard sauce, in a small dish, combine mustard, brown sugar, honey, pepper and rosemary, mix well.
  • Reserve 1/4 cup of sauce.
  • Add ham steaks to sauce in dish, turning to coat.
  • Cover dish with plastic wrap and chill 30 minutes, turning once.
  • Preheat the broiler.
  • Place ham steaks on a foil-lined broiler pan.
  • Broil ham steaks 4in from heat, turning once until browned and heated through, about 7 minutes.

MUSTARD-MAPLE HAM STEAKS WITH CIDER-MADEIRA SAUCE



Mustard-Maple Ham Steaks with Cider-Madeira Sauce image

Categories     Mustard     Pork     Bake     Dinner     Ham     Fortified Wine     Fall     Maple Syrup     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 6

2 bay leaves
2 1-pound ham steaks (each about 1/3 to 1/2 inch thick), patted dry
2 1/2 cups apple cider
3 tablespoons pure maple syrup
2 tablespoons Dijon mustard
1/2 cup Madeira

Steps:

  • Preheat oven to 350°F. Place bay leaves in 15x10x2-inch glass baking dish. Place ham steaks side by side in dish, overlapping slightly if necessary. Pour 1 1/2 cups apple cider over ham steaks (cider will not cover steaks). Whisk 2 tablespoons maple syrup and mustard in small bowl to blend; spread over top of ham steaks, dividing equally. Sprinkle with pepper. Bake ham steaks 40 minutes.
  • Meanwhile, combine 1 cup apple cider, 1 tablespoon maple syrup and Madeira in medium saucepan. Boil until reduced to 1/2 cup, about 15 minutes.
  • Spoon sauce over ham and serve.

MAPLE MUSTARD SAUCE FOR HAM



Maple Mustard Sauce for Ham image

Make and share this Maple Mustard Sauce for Ham recipe from Food.com.

Provided by Leanne

Categories     Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 2

1/2 cup pure maple syrup
1/2 Dijon mustard

Steps:

  • Bring mustard and maple syrup to a boil, or until well combined.
  • Serve with warm, sliced ham.

HAM-WRAPPED CHICKEN FINGERS WITH APRICOT-MUSTARD DIPPING SAUCE



Ham-Wrapped Chicken Fingers with Apricot-Mustard Dipping Sauce image

A covering of ham gives our crispy oven-baked chicken fingers a tasty twist; serve with apricot-mustard dipping sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 12

Number Of Ingredients 10

2 1/2 tablespoons unsalted butter, melted, plus more for baking sheet
12 chicken tenderloins, tendons removed
Salt and freshly ground pepper
6 thin slices of Black Forest or other cured ham, halved diagonally
1 cup plain breadcrumbs
1/4 cup finely grated Parmesan cheese
1/2 cup all-purpose flour
2 large eggs, lightly beaten with 2 teaspoons water
1/4 cup apricot jam
2 tablespoons Dijon mustard

Steps:

  • Preheat oven to 375 degrees. Butter a large, rimmed baking sheet, and set aside. Season chicken with salt and pepper. Wrap each piece in 1 ham slice.
  • Stir together breadcrumbs, melted butter, and cheese in a wide shallow bowl. Put the flour and egg mixture in separate bowls. Dredge chicken pieces in flour, then dip in egg mixture and breadcrumb mixture, pressing to coat completely.
  • Transfer coated chicken to prepared baking sheet. Bake until golden brown and cooked through, 25 to 30 minutes.
  • Meanwhile, melt jam with 1 tablespoon water in a small saucepan over medium-low heat. Stir in mustard; cook until just heated through. Cover to keep warm.
  • Let chicken fingers cool slightly. Serve with dipping sauce.

SPICE-CRUSTED HAM WITH MAPLE MUSTARD SAUCE



Spice-Crusted Ham with Maple Mustard Sauce image

Categories     Garlic     Bake     Christmas     Easter     Buffet     Ham     Spice     Gourmet

Yield Makes 8 servings

Number Of Ingredients 11

1 (8- to 10-pound) fully cooked shank-end ham
4 garlic cloves
1 1/2 teaspoons fine sea salt
1 tablespoon whole coriander seeds
1 tablespoon mixed peppercorns (containing black, pink, white, and green peppercorns but not allspice)
1 tablespoon all-purpose flour
3 tablespoons unsalted butter, softened
Accompaniment:Maple Mustard Sauce
Garnish: 2 large bunches fresh flat-leaf parsley
Special Equipment
an electric coffee/spice grinder

Steps:

  • Preheat oven to 350°F.
  • Remove any thick skin from ham and all but about 3/4-inch layer of fat.
  • Mince and mash garlic with salt to a paste. Coarsely grind coriander and peppercorns in coffee/spice grinder and stir together with flour, butter, and garlic paste in a bowl.
  • Spread spice paste all over ham, then put ham, cut side down, in a greased large roasting pan. Bake in middle of oven until crust is golden and an instant-read thermometer inserted into center (do not touch bone) registers 150°F, about 1 1/4 hours.
  • Transfer ham to a platter and let stand 15 minutes before slicing.

GLAZED HAM WITH PINEAPPLE MUSTARD SAUCE



Glazed Ham with Pineapple Mustard Sauce image

Categories     Fruit     Herb     Mustard     Pork     Bake     Easter     Dinner     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 servings

Number Of Ingredients 11

Vegetable oil for greasing pan
1 (8- to 10-pound) partially cooked smoked shank-end ham (preferably Cook's brand)
3 cups unsweetened pineapple juice (24 fl ounces)
1 tablespoon sugar
3/4 cup Dijon mustard (7 ounces)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon finely chopped fresh thyme leaves
Garnish: sprigs of fresh thyme
Special Equipment
an instant-read thermometer

Steps:

  • Put oven rack in middle position and preheat oven to 325°F. Oil a large roasting pan.
  • If ham comes wrapped in plastic, rinse ham and pat dry. Cut away and discard any thick skin with a sharp paring knife, leaving a 1-inch band around shank end, then cut away all but about an 1/8-inch layer of fat where possible. Put ham, cut side down, in roasting pan. Pour 3/4 cup pineapple juice around ham and cover pan tightly with foil, then bake 1 hour.
  • While ham is baking, combine sugar and remaining 2 1/4 cups pineapple juice in a 1 1/2- to 2-quart heavy saucepan and gently boil, stirring occasionally, until reduced to 3/4 cup, 12 to 15 minutes. Transfer pineapple syrup to a bowl and cool 5 minutes. Whisk in mustard, salt, and pepper, then pour 1/2 cup into a small bowl and stir in thyme. Reserve remaining mustard mixture for serving.
  • Discard foil from pan and brush ham with thyme mustard mixture, then bake, basting with pan juices occasionally, until thermometer inserted into center of meat (do not touch bone) registers 145 to 150°F, 1 1/4 to 1 1/2 hours. If pan juices evaporate during baking, add 1/2 cup water. Transfer ham to a platter, discarding pan juices, and let stand, uncovered, 15 to 30 minutes before slicing. Serve ham with reserved mustard mixture on the side.

RAISIN, HONEY MUSTARD SAUCE FOR HAM



Raisin, Honey Mustard Sauce for Ham image

This is a lovely sauce for your Easter ham. A bit sweet/sour in the flavor. I often plump the raisins in 4 tbsp of rum overnight before adding them to the sauce.

Provided by Bergy

Categories     Sauces

Time 15m

Yield 1 cup

Number Of Ingredients 12

1/4 cup lite olive oil
4 teaspoons honey
4 teaspoons stone ground mustard
1 teaspoon fresh chives, snipped
1 teaspoon fresh ginger, grated
1/4 teaspoon dried dill
1/4 teaspoon paprika
1 garlic clove
3 tablespoons red wine vinegar
1 teaspoon soy sauce
1 teaspoon lemon juice, fresh
1/4 cup dark raisin

Steps:

  • In a glass bowl combine the oil, honey, mustard, chives, ginger, dill, paprika garlic and raisins.
  • Whisk in the vinegar, soy, lemon juice and add salt & pepper to taste.
  • Let the sauce stand for at least 30 minutes at room temperature before serving.
  • Ladle it over slices of hot ham.

HAM CROQUETTES WITH HORSERADISH MUSTARD SAUCE



Ham Croquettes with Horseradish Mustard sauce image

This is a great way to use leftover ham.

Provided by Laura Shinn

Categories     Meat Appetizers

Time 25m

Number Of Ingredients 15

1 tbl butter
1/2 cup onion (chopped)
3 green onions (medium, chopped)
1 tsp garlic powder
4 c ham chopped fine
2 cups shredded cheddar cheese
3 cups dried breadcrumbs (divided)
4 eggs (divided)
salt and pepper to taste
oil for frying
MUSTARD SAUCE
1/2 c mayonnaise
2 tbl horseradish or to taste
2 tbl honey mustard
salt and pepper to taste

Steps:

  • 1. Melt butter in a large skillet over medium heat. Stir in onion, green onions, and garlic; cook until tender, about 10 minutes. Transfer contents of skillet to a large bowl. Stir in ham, Cheddar cheese, and 1 1/2 cups of bread crumbs. Beat 3 eggs; stir into ham mixture. Sprinkle with salt and pepper. Using your hands, make golf ball-size balls out of the ham mixture. Heat vegetable oil in a large skillet over medium heat. Spread remaining bread crumbs onto a plate. In a large bowl, beat 1 egg; stir in water. Dip balls into egg mixture, and roll in bread crumbs. Place balls in hot oil being careful not to crowd. Fry until golden brown. Remove to paper towels to soak up grease.
  • 2. for the mustard sauce mix all ingredients together. serve with the ham croquettes

HAM AND SWISS CREPES (WITH HONEY MUSTARD SAUCE)



Ham and Swiss crepes (with Honey Mustard sauce) image

Years ago, my Mom and I would go to a restaurant called The Magic Pan. They served crepes of every kind. We so enjoyed the ham crepes with honey mustard sauce! I have been trying to duplicate the recipes for years now, and by George I think Ive got it! The honey mustard sauce would also be good on chicken tenders or pork. I will...

Provided by Deb Crane

Categories     Meat Breakfast

Number Of Ingredients 15

MAKE A WHITE SAUCE
4 Tbsp butter
4 Tbsp flour
2 c milk
FOR THE FILLING (TO BE ADDED TO THE WHITE SAUCE)
1 1/2 lb ham, ground
8 oz swiss cheese, grated
1 large carrot, greated very fine
FOR THE CREPES
1 c all purpose flour
3 Tbsp melted butter
2 eggs
3/4 c milk
1/2 c water
parmesan cheese, to sprinkle on top before baking

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. FOR THE WHITE SAUCE: Melt the butter and add the flour. Stir vigorously to make a paste. Add milk all at once, stirring continuously. Stir until the sauce has thickened. Remove form heat.
  • 3. Grate and grind the ham,carrot and swiss cheese. ( I use a grinder attachment for my kitchen aid, which I love!) You can also use a food processor. Add to the white sauce, and mix until completely blended.
  • 4. FOR THE CREPES: Add all crepe ingredients and mix until well blended and smooth. If bubbles appear, let rest while preparing the filling. Butter a small frying pan. Spoon in the batter, about 2 tablespoons at a time, to the heated,buttered pan. Tilt the pan, swirling the batter evenly to make a circle about 7 inches in diameter. Let cook over medium/low heat, until edges appear dry, and slightly browned. Turn crepe over, and heat the other side for an additional minute to set. Use all batter, making one crepe at a time, set aside. (makes about 10 7 inch crepes)
  • 5. Place about 1/4 cup (more or less) in the middle of each crepe and roll like a cigar. Place seam side down in a baking dish. Sprinkle with Parmesan cheese, and bake in preheated oven for 15 minutes.
  • 6. Serve with Honey Mustard sauce, drizzled over each crepe. My honey mustard sauce: https://www.justapinch.com/recipes/main-course/chicken/honey-mustard-sauce.html

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