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BEEF - PORK - POULTRY - SEAFOOD - SALADS

SALAD DRESSINGS - SAUCES

BEEF

PORK

Baked Ham with Cranberry-Mustard Glaze

Press 8 oz. whole cranberry sauce through a strainer into a saucepan.  Add 1/3 cup firmly packed brown sugar, 6 Tbsp. City of Roses Creamy Mustard* and 1/4 tsp. ground cinnamon and mix well.  Warm over low heat, stirring often.  Cool slightly before spooning evenly onto the ham.  Use remaining glaze for basting several times while baking.

Bake your ham in a 300 degree preheated oven approximately 1 hour or until heated through.

To serve, transfer ham to platter and garnish with orange slices and cranberries.

*Using our tasty GRAND MARNIER® Creamy Mustard will give you a hint of orange flavor and be slightly sweeter.  Our All Natural TANGY TRIPLE SEC Creamy Mustard will give your glaze a bit of a zing.

City of Roses Ham Glaze

Combine three (3) parts City of Roses Creamy Mustard* with one (1) part brown sugar in a saucepan.  Warm over low heat, stirring often, until sugar is dissolved.

Spoon glaze over ham and bake in a 300 degree preheated oven for approximately 1 hour or until heated through.

To serve, transfer ham to platter and garnish with cranberries and cloves. 

*Depending on whether your palate is saying sweet or zing will determine whether you choose our wonderful GRAND MARNIER® Creamy Mustard or our All Natural TANGY TRIPLE SEC Creamy Mustard.

POULTRY

SEAFOOD

Both mustards are wonderful on any type of fish, from salmon to halibut and tuna.
Spread either City of Roses Creamy Mustard onto a fish filet, wrap filet in foil and bake.
If you like the zing of capers, try topping your fish with the All Natural TANGY TRIPLE SEC Creamy Mustard, sprinkle with capers then bake.

SALADS

SALAD DRESSINGS

Mix together 1 shallot, finely chopped, 1 tablespoon GRAND MARNIER® Creamy Mustard and 2 tablespoons red wine vinegar. While whisking mixture slowly drizzle in 4 tablespoons olive oil. When all of the oil has been added, the mixture should be well emulsified. Add a pinch of salt and pepper, shake and add to your salad. This makes enough for a very large salad. Refrigerate any unused portion of the dressing.

Mix together 2 tablespoons balsamic vinegar, 2 teaspoons All Natural TANGY TRIPLE SEC Creamy Mustard, 6 tablespoons olive oil, 1 teaspoon minced garlic, salt and pepper to taste. Blend, shake and add to your salad. Refrigerate any unused portion of the dressing.

SAUCES

City of Roses Hollandaise sauce

Melt 1 cup butter and set aside. In a blender or food processor, place 1 egg or 3 egg yolks, 2 teaspoons All Natural TANGY TRIPLE SEC Creamy Mustard, and 1 tablespoon lemon juice; whirl on high until well blended.  With blender running add melted butter a few drops at a time, then increase the flow to a steady stream.  Serve at once or cover and refrigerate up to 1 week (bring to room temperature before reheating).  To reheat, set container in hot, but not boiling, water; stir until smooth.  Makes approximately 1 1/2 cups.

Remember to use our delightful City of Roses Creamy Mustards when preparing your favorite potato or egg salad recipes and deviled eggs. It’s excellent to use as a dip for vegetables, shrimp, salmon, BBQ pork, cheeses and other lovely appetizers. Our mustards are a wonderful addition to your late night holiday turkey, ham or prime rib sandwiches.