1/2 cup extra virgin olive oil
1/2 cup white balsamic vinegar
1 clove crushed garlic
1 teaspoon ground mustard
1 pinch salt
ground black pepper to taste
1 teaspoon minced fresh herbs, optional
In a small bowl, whisk together olive oil, white balsamic vinegar, garlic, and mustard powder. Season to taste with salt and black pepper. Stir in minced fresh herbs if desired.
3/4 cup sour cream
1 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1/2 tsp. black pepper
1/2 tsp. salt
1/3 tsp. garlic powder
1 1/3 cups mayonnaise
4 oz. crumbled bleu cheese
With an electric mixer on low speed, beat together first 6 ingredients for 2 minutes.
Add mayonnaise and beat an additional 30 seconds.
Increase speed to medium and beat for 2 minutes.
Fold in bleu cheese.
Refrigerate for at least 24 hours before serving.
6 Medium potatoes, pared and sliced
3 Tablespoons butter
3/4 cup soft bread crumbs
1/2 Teaspoon paprika
1/8 Teaspoon Thyme
2 tablespoons flour
1 teaspoon dry mustard
1 teaspoon salt
1/8 tsp pepper
1 cup milk
2 cups ham, fully cooked and cubed
4 Slices processed American cheese
Cook potatoes in boiling water for 10 to 15 minutes, or until tender. Drain, reserving 1 cup cooking liquid. Place potatoes in a 8 or 9 inch baking dish with lid.
Melt 3 tablespoons butter. Remove 1 tablespoon butter; toss with soft bread crumbs, paprika,and thyme. Set crumbs aside.
Into remaining butter, flour, dry mustard, salt, and pepper. Add reserved cooking liquid and milk. Cook and stir until thickened and bubbly.
Stir in ham, and American cheese. Cook until cheese is melted. Pour sauce over potatoes. Sprinkle with crumbs. Cover and bake in 350 oven for 1 hour.
1 (5 pound) fully-cooked, bone-in ham
1/4 cup maple syrup
1 tablespoon red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon dry mustard
Preheat the oven to 325 degrees F (165 degrees C). Trim excess fat off the ham and score in a diamond pattern with a sharp knife, making shallow cuts about 1 inch apart. Place in a roasting pan.
Roast for 30 minutes in the preheated oven. In a small bowl, mix together the maple syrup, red wine vinegar, Dijon mustard and mustard powder.
When the 30 minutes are up, brush 1/3 of the glaze over the ham. Bake 20 minutes, and repeat twice with remaining glaze. Let the ham stand for 10 to 15 minutes before carving.