Hi from shlloyd (tank) it's good to be back on. I have not used the site for quite sometime and was taken off. I had to re sign up.
Does anyone have a nice thick sweet mustard sauce recipe that can be used to bast ham or boston but or be used like a bbq sauce and added to the pulled pork?
I found one that used cider vinagar, mustard, brown sugar and some other spices but it was thin as water. Good tast just not thick. Thanks for your help. Looking forward to reading and possibly posting. tank
If you're talking mustard based sauces, you are talking the South Carollinas. Smoke and Spice has a good recipe as does Marinades, Rubs, Brines, Cures & Glazes by Jim Tarantino. If you already have a recipe that has a good taste, and is only lacking a thick consistency, you can heat the sauce over low heat and reduce the water content. You can also add a thickening agent such as corn strach, arrowroot, or Wondra Flour. Two teaspoons of arrowroot is equal to one tablespoon of cornstarch and one teaspoon of arrowroot is equal to one tablespoon of wheat flour. If using arrowroot, don't over heat as it will reduce its thickening ability. Arrowroot is a great thickening agent for acidic foods.
Hi shlloyd;
Welcome back.
Gizmo has given you some good advise.
For glazes, this is my favorite for hams. It's a recipe from Cook's Illustrated that I made a slight modification to.
Pineapple/Maple Glaze
3/4 C. Maple Powder Sugar (or dark brown sugar)
3/4 C. Pineapple Juice
1/4 C. Brown Sugar, or 1 cup if you are not using the Maple sugar
1/3 C Dijon Mustard
1/4 C. Whole Grain Mustard
Welcome back shlloyd;
Habs and Giz have you on track. I use one very similar to Habs only I smack it with a pinch of chipolte pepper powder to give it just a hint of heat and smoke. Absolutely love it on the glazed hams.
Anyhow good to have you back.
Quote from: iceman on July 06, 2008, 12:26:00 PM
Welcome back shlloyd;
Habs and Giz have you on track. I use one very similar to Habs only I smack it with a pinch of chipolte pepper powder to give it just a hint of heat and smoke. Absolutely love it on the glazed hams.
Anyhow good to have you back.
Wow! That sounds like I will be adding that next time.
QuoteArrowroot is a great thickening agent for acidic foods.
Amen... also it is great for thickening pies.