Apple Butter Mustard Glaze Recipes

APPLE BUTTER GLAZED HAM RECIPE - (4.2/5)

Steps:

• Preheat oven to 325°F. Score the ham with a paring knife through the skin and fat in a tight crosshatch pattern. Place the ham, fat side up, in a large roasting pan. Bake 1 hour. Whisk the apple butter, mustard, brown sugar, syrup and cloves in a bowl until smooth. Brush the ham with half the glaze and bake for 15 more minutes. Brush remaining glaze over ham and bake another 15 minutes or until ham is heated through. Let rest for 15 minutes before carving.

APPLE-MUSTARD GLAZED HAM

Steps:

• In a small saucepan, combine jelly, mustard, lemon juice and nutmeg; bring to a boil, stirring constantly. Remove from the heat; set aside. Score the surface of the ham, making diamond shapes 1/2 in. deep; insert a clove in each diamond. Place ham on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 20 minutes per pound or until a thermometer reads 140°. During the last 30 minutes of baking, brush with glaze twice. Garnish with apple rings if desired.

APPLE BUTTER-GLAZED CHICKEN

Steps:

• Heat the apple butter, mustard, butter, sugar, celery seed and onion to a boil in a medium saucepan over medium-high heat. Remove from heat; cool.
• Place the chicken in a food storage bag. Pour half of the apple butter mixture over the chicken; reserve remaining mixture. Seal bag; smush around so the chicken gets thoroughly coated. Refrigerate 1 hour.
• Heat a grill pan over high heat. Brush off extra sauce from the chicken and discard. Cook chicken, in batches if necessary, turning occasionally, until browned, about 20 minutes. Continue cooking, brushing with reserved marinade, until chicken is cooked through, 15-25 minutes longer.

APPLE HONEY GLAZED CHICKEN

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix apple jelly, honey, mustard, cinnamon, and salt together in a bowl. Brush chicken breasts with glaze.
• Place glazed chicken breasts on the preheated grill; cook, occasionally brushing chicken with more glaze, until chicken is no longer pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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.

HAM WITH APPLE MUSTARD GLAZE

Steps:

• Preheat oven to 350°F.
• Score top of ham into diamonds and stud center of each diamond with a clove. On a rack in a roasting pan bake ham in middle of oven 1 1/2 hours.
• In a small saucepan heat jelly over moderate heat, stirring, until melted and smooth. Remove saucepan from heat and stir in mustard. Spread glaze evenly on top of baked ham and bake 35 minutes more.
• Transfer ham to a platter and let stand 15 minutes. Serve ham with relishes and brandied fruits.

APPLE BUTTER HAM GLAZE

Steps:

• Whisk together the apple butter, orange juice, dried onion flakes, and Worcestershire sauce in a small saucepan. Simmer until slightly thickened.

BAKED HAM WITH APPLE MUSTARD GLAZE RECIPE

Steps:

• Heat oven to 350 degrees F. Place ham sliced side down, if using a spiral cut ham, in a roasting pan and bake in oven 8 minutes per pound. (If you are baking a non-precooked ham, then follow the directions on the label for cooking times.) While ham bakes, melt jelly in a saucepan. Whisk in remaining glaze ingredients until well blended. Cool to room temperature. Remove ham from oven when finished and increase the temperature to 450 degrees F. Brush ham with glaze and return to oven for 7 minutes longer until glaze sets. Remove from oven and let stand approximately 10 minutes before serving.

APPLE BUTTER MUSTARD GLAZE

Steps:

• Heat the oil in a large skillet over medium-high heat. Sprinkle the pork chops with salt and pepper on both sides and cook, flipping once, until nicely browned and cooked to 150 degrees F or desired doneness, 5 to 7 minutes per side. Set the chops aside and reserve the skillet.
• Pour the chicken stock into the skillet and scrape with a wooden spoon to lift any browned bits. Add the shallots and cook, stirring occasionally, until the stock is reduced by half, about 4 minutes. Whisk in the mustard and apple butter. Turn off the heat and continue whisking until the sauce coats the back of a spoon, about 1 minute. Season as desired with freshly cracked black pepper.