One of Col. Mustard’s favourites, this velvety, mustardy, sweet and tangy concoction is brilliant for marinading ham or pork before roasting. Or just use like a normal mustard. The sweet overtones make it the perfect condiment who loves the flavour of mustard but not so much the kick!
This mustard is great with cold meats or spreading over meat before cooking. For ham, gammon and pork joints simply brush over half a jar and cook for 2 1/2 hours. You will find that it crisps up to the perfect sugary coating – great served warm or leftover cold.
You can also try sticky mustard roasted potatoes. Chop up your peeled potatoes into small wedges, whisk 150g of our honey mustard with olive oil, lemon juice, garlic, oregano and lemon peel. Add the potatoes in the bowl, make sure they are all generously coated. Place the potatoes on a baking sheet, spread out and leave the excess mustard mixture in the bowl. Roast potatoes for 20 minutes, take out and brush on remaining mixture then cook for another 5 minutes. Then simply enjoy!