Honey Mustard

Chicken Tender Satay

Serves 4

Ingredients

• Chicken tenders, 3 per person
• 12 bamboo skewers, soaked in water
• 3 T Honey mustard
• Meat mallet
• Clear wrap
• Oil for grill

Directions

1. Place the tenders a couple at a time between the clear wrap and pound utill an even thickness with the mallet. Be careful not to mash the meat. Skewer them on the soaked skewers.
2. When the tenderizing as complete and all the tenders are skewered, brush them on both sides with  the honey mustard and then place them on a medium preheated grill with clean oiled grids.
3. Cook on both sides utill done, and brush again if you like.
4. Instead of tenders, you may cut a skinless boneless chicken breast into long strips and flatten them the same way.

Cubano Sandwiches

Serves 4

Ingredients

• 12 oz sliced roast pork, chilled
• 1 per sliced ham, smoked
• 8  slices swiss cheese, sliced
• 3-4 ounces dill pickles, sliced
• Honey mustard, as needed
• 4 each Cuban bread 9 " long (baguette will do)
• Oil/butter for grilling

Directions

1. Spread the bread out and spread the mustard on the inside top and bottom of all the slices.
2. Evenly divide the pork, then ham, then pickles then the Swiss cheese.
3. Close the sandwiches, grill them utill golden brown on both sides.

Grilled Sweet Potato Medallions

Ingredients

• Large sweet potatoes, 1 each for 2 people
• 3-4 T Honey mustard, as needed
• Oil as needed

Directions

1. Cook the sweet potatoes in the microwave or oven utill about ¾ cooked. They need to be firm to slice.
2. Cool slightly, peel and slice the potatoes into medallions, about ½ inch thick.
3. Lightly oil a clean grid on the grill (medium heat), then place the medallions on each.
4. Brush the tops, cook a few minutes then flip and repeat the brushing. When the potatoes are cooked and basted, Place them on a platter, sprinkle with herbs if you like and serve.

Roasted Ham

Ingredients

• 1 ham, 4 pounds + boneless
• about ¼ cup Honey mustard
• 12-18 cloves

Directions

1. Preheat the oven at 325 degrees.
2. With a very sharp, small knife, make cuts across the ham one inch apart (about) and about ¼ inches deep
3. Turn the ham toward yourself one quarter turn, and repeat the process of cutting to make an even grid pattern on the ham.
4. Into each of the squares, insert a clove in an even pattern.
5. Place the ham on a baking pan, and into the oven.
6. When the surface of the ham gets hot, start lightly basting without disturbing the cloves.
7. Repeat this process every 15 minutes utill the ham is nicely crusted with the mustard and baked. Remove from the oven, rest the ham about 10 minutes, and slice as you like. (thinner is the best eating quality)

For a really fancy ham, about halfway through baking process, with toothpicks, pin some maraschino cherries and pineapple slices (Pat both very dry with paper towels first) to the ham.  Baste right over them during the cooking process.