Tuesday, January 11, 2011

Country Mustard

This is what I would normally use as a glaze on my ham and then serve as an accompaniment at the table.  It does take some planning in order to have it on hand.

1/3 c whole mustard seeds
1/3 c powdered mustard
2/3 c cold water
1/2 c cider vinegar
1/4 c dark brown sugar, firmly packed
1/ 1/2 T gf flour
1 1/2 t salt
1/2 t ground allspice
1/4 t ground cinnamon

Using a nonreactive saucepan, combine the mustard seeds, powdered mustard and cold water.  Set aside for 10 minutes.  Stir in vinegar, brown sugar, flour, salt, allspice and cinnamon.  Bring to a boil over medium high heat, stirring constantly.  Cook until thickened, about two minutes.  Pour into dish, cover and refrigerate overnight.  Next morning using a wire whisk, beat until smooth.  Return to refrigerator until read to use.  Stir before using.

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