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Ingredients

• ✓ whole-grain dijon mustard
• honey
• mayonnaise
• olive oil
• lemon juice
• swai fish

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Mix honey, mayonnaise, olive oil, mustard, and lemon juice together in a bowl.
3. 3 Place each fish fillet on separate pieces of aluminum foil. Drizzle honey sauce over each fish fillet. Gently wrap the aluminum foil around each coated fish fillet, crimping the foil together over the top to seal into a packet.
4. 4 Bake fillets in the preheated oven until fish flakes easily with a fork, about 13 minutes. Place one fish fillet on each serving plate and top with leftover sauce from foil packet.

By tinkerbell773

Ingredients

• ✓ whole-grain dijon mustard
• ham
• apple cider
• orange juice
• cider vinegar
• maple syrup
• brown sugar
• white sugar
• soy sauce
• cinnamon
• ginger
• nutmeg
• red pepper flakes
• clove

Instructions

1. 1 Place ham in a roasting pan and allow it to rest at room temperature for 30 to 45 minutes.
2. 2 Preheat oven to 300 degrees F (150 degrees C).
3. 3 Mix apple cider, orange juice, and vinegar together in a bowl.
4. 4 Open the spirals of the ham to reveal more of the meat's surface area. Pour the juice mixture over the ham. Cover with aluminum foil.
5. 5 Bake in the preheated oven until heated through, about 45 minutes.
6. 6 Whisk maple syrup, dark brown sugar, white sugar, mustard, soy sauce, cinnamon, ginger, nutmeg, red pepper flakes, and cloves together in a saucepan over medium heat until shimmering and smooth, about 2 minutes. Simmer 2 minutes more; remove glaze from heat to cool a bit.
7. 7 Increase oven temperature to 400 degrees F (200 degrees C).
8. 8 Remove aluminum foil from heated ham. Brush 1/3 the glaze atop the ham to cover it completely.
9. 9 Return ham to the hot oven. Bake, uncovered, about 8 minutes. Repeat adding glaze and baking for 8 minutes more.
10. 10 Remove ham and baste a third time with remaining 1/3 glaze. Continue baking until glaze is caramelized and bubbly, 10 to 12 minutes. Remove from the oven and let rest 10 to 15 minutes before slicing. Drizzle pan juices on top.

By ImprovisationalChef84

Ingredients

• ✓ whole-grain dijon mustard
• black pepper
• salt
• tomato paste
• brown sugar
• thyme
• bay leaf
• dark beer
• beef stock
• all-purpose flour
• potato
• mushroom
• carrot
• garlic
• onion
• beef pot roast
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil in a Dutch oven. Brown pot roast on all sides in hot oil; remove from pan and set aside.
3. 3 Stir onion and garlic into hot oil and cook until onions are just softened and golden brown, about 5 minutes. Add carrots, mushrooms, and potatoes to the pot; cook and stir until they begin to color, 2 to 3 minutes. Mix flour into vegetables; stir continuously for 1 minute. Add beef stock and beer; bring to a boil, stirring continuously. Stir in bay leaf, thyme, brown sugar, mustard, tomato paste, salt, and pepper; place pot roast back in the pot and cover with a lid.
4. 4 Bake in the preheated oven until beef and vegetables are completely tender, about 2 1/2 hours.

By Pam