Mustard BBQ Sauce

1/2 c Dijon mustard
2 T honey or coconut nectar
1 T brown sugar
3 T rice wine vinegar or cider vinegar
1 t Bragg's Liquid Aminos
Dash of Tabasco Sauce to taste
1/4 t salt
1/4 t ground pepper

Whisk together in bowl.  Store in airtight container in refrigerator between 1 hour and 24 hours.  Remember the longer a sauce rests, the better the flavors blend.  Bring to room temperature before using.

I use this sauce for either chicken or salmon although beef, pork or shrimp would also taste good.  I will either grill under the broiler or on the grill.  Both are delicious!  When grilling or broiling, continue to brush the chicken or salmon with the sauce every few minutes.  Serve with some sauce on the side.

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.