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If you are looking for a way to jazz up your holiday recipes, try adding Colman’s Mustard to your favorite recipes. Colman’s Mustard has been around for 200 years and was established in Norwich. It is recognized at THE English mustard in the U.K. It is spicy, fiery and zesty it is made from a combination of naturally grown brown and white mustard seeds. It is a delicious condiment that adds depth to a sandwich or hot dog and can be added to your favorite recipe to add spicy pizzazz! Colman’s is a natural ingredient to add to your food. It is a natural condiment that is free of preservatives and dyes while only containing 10 calories per teaspoon. My husband loves mustard. He eats it on a lot of his foods. He thoroughly enjoys the spicy flavor that Colman’s adds to his favorite sandwiches. I don’t usually eat mustard on my food, but I do cook with. Colman’s mustard is a superb way to kick up the seasoning and add more depth to cooking. I have used it in several recipes including deviled eggs, beef roulade, potato salad and more. Here are a couple of recipes just in time for Thanksgiving using Colman’s Mustard:
Colman’s Sweet Potato & Mustard Mash
4 large sweet potatoes
8 fl oz half and half or full cream
6 level teaspoons of Colman’s Prepared Mustard
Juice of 2 Lemons
- Peel the sweet potatoes and cut them into large cubes.
- Boil them for 15 minutes in salted water until they are just tender but not soft.
- Drain, and transfer to a blender and add the cream. Blend for about 30 seconds until you have a smooth mixture.
- Return the potatoes to the pan and stir in the Colman’s Mustard, warm through and add the lemon juice.
(Source: Paul Hartley’s ‘The Colman’s Mustard Cookbook’)
Baked Holiday Ham with Simple Peach Mustard Glaze
A simple, two-ingredient glaze makes this baked ham a snap to prepare and bake.
1 large ham, ready to cook, about 10 to 12 pounds
1 cup peach preserves or peach jam
2 tablespoons Colman’s Prepared Mustard
- Heat oven to 350°.
- Place the ham on a rack, fat side up, in a large baking pan or roasting pan. Score the ham lightly all over with a sharp knife. Add 1 1/2 cups of water to the pan and cover tightly with foil.
- Bake the ham for about 18 minutes per pound, or to an internal temperature of 148°. Meanwhile, combine the preserves and Colman’s Mustard to make the glaze.
- About 20 minutes before the ham is done, brush the ham all over with glaze ingredients.
I am undoubtedly going to add it to my ham glaze for Christmas this year! If you would like to obtain more recipes or to learn more about Colman’s visit the website.
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