Baked Ham with Maple-Lusty Monk Mustard GlazeClassic-Baked-Ham-With-Maple_mustard-Glaze-My-Recipes-119038.l
1 cooked, bone-in half ham (about 7 to 8 lbs.)
15 whole cloves
1/4 cup dark brown sugar
1/4 cup maple syrup
2 tablespoons Lusty Monk Alter Boy mustard
1. Preheat oven to 325°. Cut off the tough, leatherlike skin from ham (if it has it; some hams will not), and score the fat in a crosshatch pattern. Stud ham all over with cloves, put in a large roasting pan, and loosely tent with foil. Bake until a thermometer inserted in center of thickest part (not touching the bone) registers 135°, about 20 minutes per lb. or 2 to 2 1/2 hours total, basting occasionally with any accumulated juices.

2. While ham is baking, make the glaze: In a medium bowl, combine brown sugar, maple syrup, and mustard. Whisk until smooth. When ham has about 40 minutes left to bake (internal temperature will be 120° to 125°), brush generously on all sides with glaze. Continue baking until ham reaches 135° and glaze is well browned. Yield: Makes 8 to 10 servings

Total:2 Hours, 30 Minutes


Scalloped Potatoes & Brussel Sproutsgratinofbrusselsspro_87597_16x9
4 medium sized russet potatoes, peeled and shredded (using a box grater or Cuisinart with the grater disc)
1 lb brussel sprouts, ends cut off and sliced very thinly (using a knife, box grater, mandolin, or Cuisinart with slicer disc)
2 large shallots or 1 small yellow onion, finely diced (optional).
1 ham steak, cubed and fried up (optional, omit if you want to make this dish vegetarian)

One 8-oz package sharp cheddar cheese, grated
One 8-oz package of swiss cheese, grated
1/4 cup grated parmesan cheese*
3 cups milk
4 Tbsp Butter
3 Tbsp Flour
1 – 1.5 tsp salt (use less if adding ham)
1/2 tsp black pepper
1 Tbsp Lusty Monk Alter Boy mustard

1. Grate all the cheese and put it in a bowl.
2. Grate the brussel sprouts and potatoes.
3. Melt butter in a large pot. Add shallots and saute on medium heat until translucent (about 5 minutes).
4. Add flour and integrate into the butter and shallots. Cook until the flour’s color is a light toasty brown.
5. Add milk, salt, pepper, and mustard. Heat it until it begins to bubble and thicken. Be sure to stir frequently so the milk doesn’t burn. Make sure the heat is medium to medium low.
6. Stir in the cheese and let it melt. Remove from heat then add the shredded potatoes and brussel sprouts.
7. Distribute the mixture into 6 large ramekins or put it in a large casserole dish if you don’t have ramekins
8. Bake in an 400 F oven for 30-45 minutes until potatoes are done. The top will get all golden, crunchy, and delicious.


Lusty Monk Mustard Coleslaw mustard coleslaw
3 tablespoons Lusty Monk Burn In Hell mustard
3 tablespoons sugar
3 tablespoons distilled white vinegar ( or more)
3 tablespoons vegetable oil
1 tablespoon hot sauce, such as Texas Pete
coarse salt ( kosher or sea)
fresh ground black pepper
1/2 large green cabbage, cored and cut into 1-inch pieces ( for about 4 cups finely chopped)
1 medium carrot, peeled
Place mustard and sugar in a non-reactive mixing bowl and whisk to mix. Gradually whisk in vinegar, oil and hot sauce. Season with salt and pepper to taste; the dressing should be highly seasoned. Set dressing aside.
Finely chop cabbage in a food processor fitted with a metal chopping blade, running the machine in short bursts; this is a chopped, not a shredded, slaw. Work in several batches so as not to overcrowd processor bowl.
Finely grate carrot by hand or use shredding disk of food processor.
Add cabbage and carrot to dressing and toss to mix. Taste for seasoning, adding more salt and vinegar as necessary.
The slaw tastes best served within a few hours of being made but can be refrigerated, covered, for a day or two.