Posts Tagged 'apricot preserves'

Apricot-Dijon Glazed Ham

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I have to admit. For years, I would buy a pre-cooked Honey-Baked Ham.  I assumed that baking my own ham would be too much work.

Then last Easter, I decided to give it a try.  And I was pleasantly surprised to find it was so easy!

The simple but tasty glaze uses two ingredients I always have on hand – Dijon mustard and Apricot Preserves.

My family loved it so much, I now make it year round!

Couple of tricks to success:

  • Don’t be tempted to buy an already cut (spiral cut) ham. They may be convenient for cutting, but dry out really easily when heated.
  • Remove the ham from the refrigerator (still wrapped) a couple of hours before you intend to cook it so that it can get closer to room temperature before re-heating.
  • Do not score the meat itself, just the fat and any skin. When basting, be sure to try to get some glaze in the scores.
  • The rule of thumb is to bake the ham for 20 minutes per pound.

Enjoy!

Apricot-Dijon Glazed Ham

1 (5 to 6 lb.) cooked bone-in ham (shank or rump portion)
1/3 cup French’s® Dijon Mustard
3/4 cup apricot preserves

Score the ham and place the ham on a rack in a roasting pan. Bake at 325°F for 1 1/2 to 2 1/4 hours or until internal temperature of 140°F.

Combine the mustard and apricot preserves in small saucepan. Stir and warm over medium heat until melted and smooth.

Transfer 1/2 cup of the mixture to a small bowl to glaze ham. Set aside the saucepan with the remaining mixture.

Baste the glaze often on the ham during the last 30 minutes of baking. Serve additional glaze on the side.

Serves 12.


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Sliced Apricot Pork Tenderloin Sandwiches with Apricot Mustard

This is a great appetizer for a dinner cocktail party. The pork tenderloin cooks quickly and the apricot preserves with Honey Dijon mustard add just the perfect touch of sweetness.

Sliced Apricot Pork Tenderloin Sandwiches with Apricot Mustard
Adapted from Simply Suppers by Jennifer Chandler

For the Pork Tenderloin:
1 pork tenderloin (about 1 1/4 pounds), trimmed
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
3/4 cup apricot preserves
2 dozen yeast rolls

For the Apricot Mustard:
3/4 cup apricot preserves
2 tablespoons French’s Honey Dijon Mustard

To prepare the Pork Tenderloin: Preheat the oven to 395 degrees.

Rinse the pork tenderloin and pat it dry with paper towels. Generously season with salt and pepper. In a large cast-iron or oven-proof skillet over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the skillet. Sear the tenderloin until well-browned on all sides, about 3 minutes per side. Brush 3/4 cup of apricot preserves over the top and place the tenderloin in the oven to finish cooking, about 15 to 20 minutes. Transfer the tenderloin to a cutting board with a well. Cover loosely with foil and let the pork rest about 5 minutes before thinly slicing.

To make the Apricot Mustard: In a small bowl whisk together the apricot preserves and Honey Dijon mustard until well combined. Cover and refrigerate until ready to use.

To assemble: Place a slice of pork tenderloin garnished with a spoonful of Apricot Mustard on each roll.

Serves 10 to 12.

Cooking Tip: If you are unsure if the pork (or any other meat) is fully cooked, use a meat thermometer. Pork is safe to eat when it is cooked to an internal temperature of 155 to 160 degrees.

Sweet Mustard Balsamic Vinaigrette

 

Some of the best recipes always start as a mistake.

I know it’s happened to you before … you go to make a recipe and realize halfway through that you don’t have that key ingredient. Then you start fumbling through your pantry to find a substitute.

Well … that’s how my family’s favorite salad dressing was discovered!

My go-to salad dressing used to be a grainy mustard vinaigrette.  The three ingredients were staples I always had on hand … that is until one fateful Sunday afternoon when I went to whip up a dressing for my family’s lunch.

Seems someone (couldn’t have been me!) had used up the grainy mustard and had not added it to the grocery list! As I was lamenting over what to use instead, my Dad said, “Why not use French’s mustard?”  I’m sure I had a funny look on my face.  Yellow mustard for a vinaigrette? Yes, it’s delicious on just about everything, but would it taste good with balsamic vinegar?

So, being adventurous, I gave it a try.  And you know what …. it was delicious!

Since the flavor of the yellow mustard was a little more mild than the grainy mustard, my kids actually preferred it!

A few weeks later my Dad said he was making our new vinaigrette and decided to add apricot preserves to the mixture. Again, I am sure I had a funny look on my face.  Jam in salad dressing?!  Well, of course I tried it … and was pleasantly surprised to discover … I loved it.

The preserves add a sweetness that really rounds out the tangy flavors of the vinegar and mustard.

I always now tell people … if you have a well-stocked kitchen with good quality staples, you will always be able to make a flavorful dish with what’s on hand.  Even if it’s an unlikely combination of ingredients!

Enjoy!

Sweet Mustard Balsamic Vinaigrette

2 tablespoons balsamic vinegar
1 tablespoon apricot preserves
1 tablespoon French’s Yellow Mustard
4 tablespoons olive oil
Kosher salt and freshly ground pepper

In a small bowl whisk together the vinegar, apricot preserves and yellow mustard. Slowly add the oil in a steady stream, whisking until emulsified.  Season with salt and pepper to taste.

Serves 4 to 6.

 


Jennifer Chandler

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