July 27 2008

Ahead of the 2nd annual Mustard Festival in Regina, I'm got some mustard utilizing recipes!

Apple Bourbon Baked Ham Recipe

7 to 8 pounds fully cooked bone in smoked ham

1/2 cup bourbon

1 1/2 cups water

1/2 cup light brown sugar, packed

1 cup apple cider

1/4 cup Dijon mustard

1 teaspoon ground pepper

Place unwrapped ham on rack in large roasting pan. Let stand at room temperature about 1 hour.

Preheat oven to 325F. Skin ham; trim fat to 1/4-inch. Score fat in diamond pattern. Cover top of ham with foil. Pour 1/4 cup of the bourbon and all the water into roasting pan. Bake 30 minutes.

Meanwhile, in small saucepan, combine remaining bourbon, the sugar, and 1/2 cup of the apple cider. Cook, stirring over medium heat until sugar is dissolved. Remove from heat. Stir in mustard and pepper. After ham has baked 30 minutes, remove foil and baste with 1/4 of the glaze (add water to pan if needed).

Bake 1 1/2 hours longer, basting 3 times with remaining glaze, or until internal temperature registers 140 degrees F. on meat thermometer. Transfer ham to platter; tent with foil. Let stand 15 minutes. Pour drippings from pan into glass measure; skim and discard fat. Place same roasting pan across 2 stove top burners over med-high heat. Add remaining apple cider, scraping up any browned bits from bottom of pan. Add reserved drippings and any juices from ham on platter. Simmer 5 minutes. Serve pan juices with ham.

Recipe from: McCall's Magazine, 1996

Amaretto Spinach Salad

Amaretto liqueur lends almond flavor to a red wine bacon vinaigrette dressing for fresh or wilted spinach salad. It is quite easy to make and is packed with flavor.

2 pounds spinach (4 bunches)

1 pound bacon, diced

1/2 cup salad oil

2 large cloves garlic, crushed

1/2 cup red wine vinegar

1/2 cup lemon juice

4 teaspoons Worcestershire sauce

1 teaspoon dry mustard

1/4 cup Disaronno® Originale Amaretto

Salt and pepper to taste

1/4 pound mushrooms, sliced

1 small red onion, sliced

Wash spinach. Remove large stems and tear into bite-size pieces. Store in plastic bags in refrigerator until ready to use.

To make dressing, place bacon in a large skillet. Cook over moderate heat, stirring occasionally, until bacon is crisp and all fat is rendered. Remove bacon, reserve 1/8 cup bacon fat, discard rest.

Return bacon fat to skillet and add oil, garlic, wine vinegar, lemon juice, Worcestershire sauce, mustard, Amaretto, salt, and pepper. Simmer until blended.

When ready to serve, place spinach, mushrooms, red onion, and reserved bacon in large salad bowl. If you like a wilted salad, pour the dressing over very hot; if not, let cool a bit before serving; toss well.

Recipe Source: DiSaronno Originale Amaretto