Time 5m Yield 1/2 cup Number Of Ingredients 4 Steps:
Combine all ingredients in a bowl and chill until ready to serve.
Time 1h50m Yield 6 servings Number Of Ingredients 6 Steps:
Preheat oven to 325°F. Mix preserves, mustard, pineapple juice, soy sauce and ginger until well blended; set aside. Place roast, rib side down, in shallow roasting pan. Insert meat thermometer into roast without touching the bone. Bake 1-1/2 to 2 hours or until meat thermometer registers 155°F, brushing with the mustard mixture during the last 20 min. of the baking time. Cover roast with foil; let stand 10 min. before carving roast to serve. (Meat temperature will rise about 5°F during the standing time.) Garnish with orange wedges, if desired.
Time 10m Yield 20 Number Of Ingredients 4 Steps:
Mix brown sugar, mustard, pineapple juice, and flour together in a bowl until smooth.
Time 20m Yield 2 1/2 cups, 8 serving(s) Number Of Ingredients 6 Steps:
In a small sauce pan mix the brown sugar, cornstarch and salt. Stir in undrained crushed pineapple, lemon juice and mustard. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil. Boil while stirring for 1 minute. Serve warm with ham.
Time 25m Yield About 4 cups sauce. Number Of Ingredients 8 Steps:
Combine water, sugar, ketchup, soy sauce, mustard and pineapple in saucepan. Bring to boil; simmer 10 minutes. Dissolve cornstarch in 1/2 cup of water; add to sauce. Cook, stirring, until clear. Serve over ham slices.
Number Of Ingredients 8 Steps:
Bring pineapples, sugar, and waterto a boil in a large saucepan. Reduceheat; simmer, skimming foam. Cook until pineapples are translucent and mixture has reduced to 4 cups, 60 to 80minutes. Transfer to a large bowl; letcool. Stir in mustard. (Glaze will keep,covered and refrigerated, for 3 days.) Preheat oven to 350 degrees with rack in lowest position. Score ham with a sharp knife in a pattern of 1 1/4-inch diamonds. Press a clove into the center of each diamond. Place ham, cut side down, in a roasting pan; drizzle wine over top. Coat ham with half the glaze. Cover with parchment, then foil, and bake for 1 hour. Remove from oven. Increase oven temperature to 425 degrees. Uncover ham, and coat with remaining glaze (some will fall to the bottom of the pan). Bake, uncovered, bastingoccasionally, until browned, 40 to 45 minutes. (Tent bone with foil if it becomes too dark.) Transfer ham to a cutting board; let rest for at least 30 minutes before carving. Serve with pan drippings and pineapple. Garnish with mustard greens if desired.
Time 1h50m Yield 12 Number Of Ingredients 7 Steps:
Preheat oven to 325 degrees F (165 degrees C). Whisk pineapple juice, brown sugar, and dry mustard in a bowl until brown sugar has dissolved. Place ham in a baking dish with cut side down and arrange pineapple rings and maraschino cherries onto the ham; secure with toothpicks if needed. Push cloves into ham and baste ham and fruit with pineapple juice glaze. Bake in the preheated oven until glaze has baked onto ham, 1 1/2 to 2 hours; baste with glaze every 30 minutes. Turn on oven’s broiler. Broil ham until the glaze forms a crust and the pineapple slices are browned, about 5 minutes.
Time 10m Yield 4 servings. Number Of Ingredients 8 Steps:
Drain pineapple, reserving juice; set pineapple aside. In a saucepan, combine sugar and cornstarch; stir in pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly., Remove from the heat; stir in the butter, vinegar, salt and pineapple. Serve over ice cream; sprinkle with walnuts.
More about “pineapple mustard sauce recipes”
Number Of Ingredients 8 Steps:
Heat milk in double boiler. Beat yolks lightly. Combine sugar, flour, mustard powder ad salt and add to yolks. Add vinegar and pineapple. Slowly add to hot milk (will curdle). Add pinch of baking soda (less than 1/4 teaspoon) half way through to reduce curdling. Remove from double boiler and transfer to pot. Cook and stir until thickened (will thicken more as it cools).
