Type what you have

Ingredients

• ✓ mustard powder
• brown sugar
• cinnamon
• nutmeg
• cayenne pepper
• bacon

Instructions

1. 1 Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and set a wire rack over the foil. Use a baking sheet that has sides to catch the grease.
2. 2 In a small bowl, stir together the brown sugar, mustard powder, cinnamon, nutmeg, and cayenne pepper. Press each slice of bacon into the mixture until coated.
3. 3 Twist each strip a few times and place on the prepared baking rack.
4. 4 Bake until bacon is browned and crisp enough to hold its shape, about 30 minutes.

By Wynne

Ingredients

• ✓ mustard powder
• pork sausage
• salt
• egg
• milk
• white bread
• cheddar cheese

Instructions

1. 1 Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.
2. 2 In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly.
3. 3 Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Cover, and bake 45 to 60 minutes.
5. 5 Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set
6. 6 Serve hot and enjoy!

By M.K. Meredith

Ingredients

• ✓ mustard powder
• butter
• egg
• cheddar cheese
• seasoned salt
• hot pepper sauce
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Pour melted butter into a glass 9x13-inch baking dish. Tilt the dish to coat the bottom with butter.
2. 2 Beat eggs, Cheddar, seasoned salt, hot sauce, and mustard powder together with a whisk in a large bowl. Stream milk into egg mixture while whisking; pour into the baking dish.
3. 3 Bake in the preheated oven for 15 minutes. Stir, then continue to bake until eggs are set in the middle, 15 to 20 more minutes. Serve immediately.

By amynora

Ingredients

• ✓ mustard powder
• breakfast sausage
• egg
• milk
• salt
• bread
• cheddar cheese
• cream of mushroom soup

Instructions

1. 1 Grease a 9x13-inch baking dish.
2. 2 Cook sausage in a large skillet over medium-high heat until evenly browned, crumbly, and no longer pink in the center, 7 to 9 minutes. Drain and discard any excess grease.
3. 3 While the sausage is cooking, whisk eggs in a mixing bowl until smooth. Whisk in 2 cups milk, mustard powder, and salt until evenly blended.
4. 4 Spread bread cubes into the prepared dish; sprinkle sausage over top, then Cheddar cheese. Pour egg mixture over the entire dish. Cover and refrigerate, 8 hours to overnight.
5. 5 When ready to bake, preheat the oven to 300 degrees F (150 degrees C).
6. 6 Remove casserole from the refrigerator and uncover. Whisk condensed soup and remaining 1/2 cup milk together in a bowl; pour mixture over casserole.
7. 7 Bake in the preheated oven until firm and golden brown, about 1 1/2 hours.

By Heather Franks

Ingredients

• ✓ mustard powder
• brioche
• bacon
• onion
• green bell pepper
• egg
• milk
• cheddar cheese
• black pepper
• salt

Instructions

1. 1 Grease a 9x13-inch pan. Layer brioche cubes evenly in the prepared pan.
2. 2 Cook the bacon in a skillet over medium heat, stirring occasionally, until it is cooked through, about 10 minutes. Remove from heat, including any rendered bacon fat, and allow to cool slightly, about 5 minutes.
3. 3 Heat a small amount of bacon fat in the same skillet over medium-high heat. Saute onion and bell pepper until soft, 5 to 7 minutes.
4. 4 Meanwhile, beat eggs in a large bowl. Mix milk, Cheddar cheese, mustard powder, pepper, and salt into the beaten eggs. Mix in bacon and onion-bell pepper mixture when done. Carefully pour the egg mixture over the brioche bread cubes and give it a gentle stir so everything is evenly distributed. Gently press the cubes into the egg mixture as needed, so all the bread cubes are sitting in the liquid. Cover and refrigerate for 8 hours, to overnight.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven on the middle rack until set, the top is browned, and a toothpick inserted into the center of the casserole comes out clean, 45 to 55 minutes. Remove from the oven and allow to cool slightly before serving, 5 to 10 minutes.

By Bloughmag70

Ingredients

• ✓ mustard powder
• cooking spray
• egg
• heavy cream
• dill weed
• salt
• black pepper
• swiss cheese
• ham
• onion
• red pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 36 mini muffin cups with cooking spray.
2. 2 Whisk eggs and cream together in a bowl. Mix in dill, mustard powder, salt, and pepper. Gently mix in Swiss cheese, ham, onion, and diced peppers. Scoop 1 tablespoon batter into each prepared muffin cup.
3. 3 Bake in the preheated oven until set in the middle and lightly browned, about 20 minutes. Cool for 5 minutes before serving.

By Mariekan

Ingredients

• ✓ mustard powder
• cooking spray
• whole wheat bread
• butter
• deli ham
• swiss cheese
• milk
• egg
• worcestershire sauce
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray the inside of a 9x13-inch casserole dish with cooking spray.
2. 2 Spread butter on one side of each bread slice; top each bread slice with 2 slices ham and 1 slice Swiss cheese. Arrange open-faced sandwiches in the prepared casserole dish, overlapping them to fit.
3. 3 Whisk milk, eggs, Worcestershire sauce, mustard powder, salt, and pepper together in a bowl; pour milk mixture over the open-faced sandwiches. Allow milk mixture to soak in for at least 15 minutes.
4. 4 Bake in the preheated oven until eggs are set and casserole is cooked through, about 20 minutes.

By Piques

Ingredients

• ✓ mustard powder
• butter
• crimini mushroom
• english muffin
• colby monterey jack cheese
• asparagus
• red bell pepper
• onion
• milk
• egg
• salt
• black pepper

Instructions

1. 1 Melt butter in a skillet over medium heat. Add mushrooms; cook and stir until beginning to brown and most of their liquid has evaporated, about 10 minutes.
2. 2 Grease a 9x13-inch baking dish. Arrange eight muffin halves, cut-side up, in the bottom of the dish. Tear remaining muffins into smaller pieces and use to fill any open spaces. Sprinkle with 1/2 of the cheese, then top with asparagus pieces, mushrooms, red pepper, and onion.
3. 3 Whisk milk, eggs, salt, mustard powder, and black pepper together in a bowl; pour over muffins and vegetables. Cover the dish and refrigerate, 8 hours to overnight.
4. 4 The next day, remove the casserole from the refrigerator and let stand for 30 minutes. Spread remaining cheese over the top.
5. 5 Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
6. 6 Bake the casserole in the preheated oven until a knife inserted near the edge comes out clean, 40 to 45 minutes. Let stand for 5 to 10 minutes before cutting into squares.

By Shandeen Gemanis

Ingredients

• ✓ mustard powder
• sausage
• mushroom
• bread
• egg
• whole milk
• cheddar cheese
• black forest ham
• spinach
• all-purpose flour
• butter
• basil
• salt

Instructions

1. 1 Generously grease a 9x13-inch casserole dish.
2. 2 Heat a skillet over medium heat; cook and stir sausage until crumbly and completely browned, about 10 minutes. Transfer cooked sausage to the prepared casserole dish.
3. 3 Cook and stir mushrooms in the same skillet over medium heat until liquid has been released and mushrooms are lightly browned, 5 to 10 minutes; drain.
4. 4 Combine mushrooms, bread, eggs, milk, Cheddar cheese, ham, spinach, flour, dry mustard, butter, basil, and salt together in a large bowl; pour over sausage. Cover casserole dish and refrigerate, 2 hours to overnight.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven until a knife inserted into the center comes out clean, 60 to 70 minutes.

By Robynnsmom

Ingredients

• ✓ mustard powder
• white bread
• butter
• cheddar cheese
• monterey jack cheese
• egg
• half-and-half
• milk
• brown sugar
• paprika
• salt
• black pepper
• cayenne pepper
• onion powder
• worcestershire sauce
• parsley

Instructions

1. 1 Spread butter onto one side of each slice of bread. Cut into quarters. Lay half of the bread, butter side down, in the bottom of a 9x13 inch baking dish. Top with half of the Cheddar cheese and half of the Monterey Jack. Layer the remaining bread over the cheese, and top with the other halves of the cheeses.
2. 2 In a large bowl, whisk together the eggs, half-and-half, and milk. Stir in the brown sugar, salt, pepper, cayenne, onion powder, mustard powder, and Worcestershire sauce. Pour over the cheese and bread. Cover, and refrigerate at least 6 hours, preferably overnight.
3. 3 Preheat the oven to 325 degrees F (165 degrees C). Bake the strata uncovered for 1 hour in the preheated oven. Let stand for 10 minutes before serving. Slice and garnish with fresh parsley.

By Kandi Byrd

Ingredients

• ✓ mustard powder
• cheddar cheese
• waffle
• bacon
• horseradish
• maple syrup
• mayonnaise
• chicken tender
• peanut oil
• salt
• cornstarch
• all-purpose flour
• black pepper
• salt
• cayenne pepper
• heavy cream
• egg

Instructions

1. 1 Whisk together eggs, cream, cayenne pepper, 1 tablespoon salt, and black pepper in a large bowl until well combined; set aside. Shake together flour, cornstarch, and 1 tablespoon salt in a paper bag; set aside.
2. 2 Dip chicken into beaten egg mixture, then place into flour mixture in the bag and shake to coat. Place breaded chicken onto a wire rack; do not stack. Let chicken rest for 20 minutes to allow coating to set.
3. 3 Heat about 3 inches oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C). In small batches, fry chicken until golden brown, 5 to 8 minutes. Remove chicken to a paper towel-lined plate to drain. Set aside or keep warm in a low oven.
4. 4 Combine mayonnaise, maple syrup, horseradish, and mustard powder in a medium bowl. Set aside.
5. 5 Preheat the oven's broiler.
6. 6 Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate.
7. 7 Place 4 waffles on a cookie sheet. Top each waffle with 2 chicken tenders, 3 bacon slices, and 2 cheese slices.
8. 8 Cook under the preheated broiler until cheese is melted, 3 to 5 minutes.
9. 9 Spread 3 tablespoons maple mayonnaise on each of the remaining 4 waffles and place on top of sandwich.

By Switzer

Ingredients

• ✓ mustard powder
• onion
• white sugar
• salt
• soy sauce
• rice vinegar
• canola oil
• sesame seed

Instructions

1. 1 Puree the onion in a blender until smooth. Strain through a fine mesh strainer. Reserve 3 tablespoons of onion juice; discard the remaining pulp.
2. 2 Combine the sugar, mustard powder, and salt in the bowl of an electric mixer. Use the paddle attachment to mix the sugar until the spices are evenly blended. Pour in the reserved onion juice, soy sauce, and rice vinegar. Mix for several minutes until the sugar has begun to dissolve. Slowly drizzle in the canola oil with the mixer running at a medium-high speed. Add the toasted sesame seeds and continue mixing 1 minute more.

By ANTHONYTHEOBALD

Ingredients

• ✓ mustard powder
• ketchup
• worcestershire sauce
• garlic powder
• black pepper

Instructions

1. 1 Stir together ketchup, Worcestershire sauce, mustard powder, garlic powder, and pepper in a small bowl until well combined. Cover and refrigerate before serving to blend flavors, at least 1 hour.

By Soifua

Ingredients

• ✓ mustard powder
• soy sauce
• rice wine vinegar
• brown sugar
• green onion
• garlic
• flat iron steak
• sesame seed

Instructions

1. 1 Whisk soy sauce, vinegar, brown sugar, green onions, garlic, and mustard powder together in a bowl; pour into a resealable plastic bag. Add steak, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 3 to 4 hours.
2. 2 Remove steak from marinade; shake off excess. Discard remaining marinade.
3. 3 Heat a non-stick skillet over medium-high heat. Add steak; cook until outside is seared, about 1 minute per side. Continue cooking until desired doneness is reached, about 5 minutes more per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.
4. 4 Transfer steak to a cutting board; rest before cutting, 3 to 5 minutes. Sprinkle sesame seeds over steak.

By GMUCHEFWHIT

Ingredients

• ✓ mustard powder
• green bean
• water
• white vinegar
• soy sauce
• sesame oil
• sesame seed
• sugar
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add green beans and cook uncovered until bright green, about 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and transfer to a large bowl.
2. 2 Mix mustard powder and cold water together in a small bowl to make a paste. Stir in vinegar, soy sauce, sesame oil, sesame seeds, sugar, and salt.
3. 3 Pour mustard paste mixture over green beans; toss to coat. Chill for at least 30 minutes before serving.

By dumbblonde

Ingredients

• ✓ mustard powder
• soy sauce
• maple syrup
• garlic
• ginger
• sesame oil
• hot pepper sauce
• beer
• beef rib-eye steak

Instructions

1. 1 Combine soy sauce, maple syrup, garlic, ginger, mustard powder, sesame oil, and hot pepper sauce in a medium mixing bowl; mix well to blend. Add beer and stir lightly to mix.
2. 2 Prepare steaks by scoring any fatty outside areas on steak with a knife (this prevents the steaks from curling when grilling). Place steaks in a casserole dish and pour marinade over. Using a fork, punch holes in steaks so that the marinade penetrates into the meat. Turn steaks over and repeat punching holes.
3. 3 Cover with clear wrap or foil and let marinate in the refrigerator for 1 hour to overnight.
4. 4 Prepare and preheat a grill to high heat. Place steaks directly on the grill and sear one side for about 15 seconds. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness. Test for doneness by cutting into the middle of the steak.

By William Uncle Bill Anatooskin

Ingredients

• ✓ mustard powder
• soy sauce
• olive oil
• water
• molasses
• ginger
• garlic powder
• onion powder
• flank steak
• wooden skewer
• water

Instructions

1. 1 In a large resealable bag, combine the soy sauce, olive oil, water, molasses, mustard powder, ginger, garlic powder and onion powder. Seal and shake the bag to mix together. Add steak strips to the bag and seal. Refrigerate for at least 8 hours to marinate.
2. 2 Preheat the oven's broiler. Thread meat onto skewers and place on a broiling rack.
3. 3 Broil the steak for 3 to 4 minutes on each side. Arrange on a platter to serve.

By Dominique Lynne

Ingredients

• ✓ mustard powder
• salmon
• red bell pepper
• sweet onion
• bread crumb
• egg
• soy sauce
• sriracha hot sauce
• ginger
• sesame oil
• garlic powder
• vegetable oil
• sesame oil

Instructions

1. 1 Place a colander on top of a bowl; add salmon to the colander and separate fish a bit to allow it to drain. Let stand until well drained, about 10 minutes. Discard juice and transfer salmon to a large bowl.
2. 2 Mix bell pepper and onion into the salmon. Add bread crumbs, eggs, soy sauce, Sriracha, ginger, 1 teaspoon sesame oil, mustard powder, and garlic powder; mix to combine. Form into 5 patties. Place patties on a cookie sheet and cover with plastic wrap. Chill in the refrigerator, 1 hour to overnight.
3. 3 Heat vegetable oil and 1 teaspoon sesame oil in a 12-inch nonstick skillet over medium-high heat. Gently place burgers into the skillet, reduce heat to medium, and cook, turning just once, until well browned, 7 to 9 minutes per side. Place cooked burgers on a serving platter.

By Ginger Hackley

Ingredients

• ✓ mustard powder
• soy sauce
• white wine
• chicken broth
• olive oil
• black pepper
• basil
• parsley
• ginger
• white sugar
• onion
• sesame oil
• lime juice
• dijon mustard
• garlic
• turkey tenderloin

Instructions

1. 1 Mix soy sauce, white wine, chicken broth, olive oil, pepper, basil, parsley, mustard powder, ginger, sugar, onion, sesame oil, lime juice, Dijon, and garlic together in a small bowl; pour into a resealable plastic bag. Add turkey, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 30 minutes.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Remove turkey from the marinade and shake off excess; place turkey into a 2-quart glass baking dish.
3. 3 Bake in the preheated oven until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 While the turkey is cooking, pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
5. 5 Slice turkey and serve with sauce.

By lisamarie13

Ingredients

• ✓ mustard powder
• soy sauce
• rice vinegar
• olive oil
• sugar
• black sesame oil
• chicken breast
• water
• honey
• brown sugar
• oyster sauce
• garlic
• potato starch
• salt
• black pepper
• sesame seed

Instructions

1. 1 Combine 2 tablespoons soy sauce, rice vinegar, 1/2 tablespoon olive oil, sugar, and sesame oil in a large resealable plastic bag to make marinade. Add cubed chicken, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 to 60 minutes.
2. 2 Meanwhile, mix together water, honey, brown sugar, oyster sauce, remaining 1 1/2 tablespoons soy sauce, mustard powder, and garlic in a small saucepan. Warm mixture over medium heat until sugar is dissolved and sauce is well combined, 3 to 5 minutes. Set aside.
3. 3 Combine potato starch, salt, and pepper in a shallow bowl. Remove chicken from marinade and shake off excess; discard remaining marinade. Dredge chicken cubes in potato starch mixture, ensuring all sides are covered.
4. 4 Heat remaining 2 tablespoons olive oil in a large skillet. Add chicken and fry on all sides until golden brown, 2 to 3 minutes per side. Pour sauce over chicken in the skillet and toss to coat. Sprinkle with toasted sesame seeds.

By Diana71

Ingredients

• ✓ mustard powder
• chow mein noodle
• orange jam
• beef broth
• brown sugar
• cornstarch
• yellow bell pepper
• red bell pepper
• green bell pepper
• cabbage
• sweet onion
• mushroom
• teriyaki sauce
• red pepper flake
• salt
• flank steak
• butter
• garlic
• sesame oil
• water
• long grain white rice

Instructions

1. 1 In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
2. 2 Heat the sesame oil in a skillet over medium heat, and cook 2 cloves garlic for 2 minutes, until tender. Melt the butter in the skillet. Season the beef with salt and 2 teaspoons red pepper flakes. Cook and stir the beef in the skillet 10 minutes, until evenly brown. Reserving pan drippings, transfer the cooked beef to a bowl, and coat with 3 tablespoons teriyaki sauce.
3. 3 Melt the remaining butter in a separate skillet over medium heat, and cook the remaining garlic 2 minutes, until tender. Remove garlic, and set aside. Stir the mushrooms and onions into the skillet, and cook until onions are tender. Mix in the cabbage, green bell pepper, red bell pepper, and yellow bell pepper. Cook 3 minutes, until tender but still crisp. Remove skillet from heat, and mix in remaining 1/2 tablespoon teriyaki sauce and 1/2 the reserved pan drippings.
4. 4 Heat the remaining pan drippings in the skillet over medium heat. Mix in the remaining red pepper flakes, teriyaki sauce from the beef bowl, the reserved garlic, cornstarch, brown sugar, beef broth, and orange jam. Cook 5 minutes, until thickened. Remove garlic, and stir in the beef to coat.
5. 5 Serve the beef and vegetables, along with some of the skillet juices, over the cooked rice. Top with chow mein noodles, and sprinkle with mustard powder.

By BRITTANYDEAR

Ingredients

• ✓ mustard powder
• white sugar
• all-purpose flour
• cream
• vinegar
• egg yolk

Instructions

1. 1 In the top half of a double boiler or a medium metal bowl, stir together the mustard powder, white sugar and flour until blended. Gradually stir in the cream so that no lumps form. Place over a pot of simmering water. Cook, stirring occasionally, until thickened, about 15 minutes.
2. 2 Measure vinegar into a cup, and drop the egg yolk in it. Whisk together with a fork, then quickly stir into the mustard mixture until well blended. Let stand over simmering water until ready to serve. This sauce can also be reheated over simmering water if there is any left over.

By LIBIS

Ingredients

• ✓ mustard powder
• heavy cream
• blue cheese
• horseradish

Instructions

1. 1 Pour cream into the container of a blender. Blend on low speed for a minute to thicken slightly. Add blue cheese gradually, then add horseradish and mustard, and blend well. Pour into small sterile jars, and refrigerate for up to one week to blend flavors together.

By Eddie C Jordan

Ingredients

• ✓ mustard powder
• soy sauce
• olive oil
• garlic
• ginger

Instructions

1. 1 In a small, nonporous bowl, combine the soy sauce, olive oil, garlic, mustard powder and ginger. Mix well, cover and refrigerate until ready to use on your favorite meat.

By Channon Belfry

Ingredients

• ✓ mustard powder
• white sugar
• vegetable oil
• mayonnaise
• ketchup
• water

Instructions

1. 1 In a medium bowl, stir together sugar and mustard powder. Whisk in oil, mayonnaise, and ketchup until well blended. Gradually whisk in water. Cover and refrigerate for 4 hours before serving. Use within 5 days.

By mrsrainwater

Ingredients

• ✓ mustard powder
• yogurt
• salt
• banana
• cilantro
• chili powder

Instructions

1. 1 Mix together the yogurt, mustard powder, and salt in a serving bowl. Add the banana slices and stir gently until bananas are evenly coated with yogurt mixture.
2. 2 Garnish with chopped cilantro and chili powder. Serve immediately.

By RADHIKA GHATAGE

Ingredients

• ✓ mustard powder
• sugar
• all-purpose flour
• egg yolk
• half-and-half
• vinegar

Instructions

1. 1 In a medium bowl, whisk together the sugar, mustard powder and flour. Mix in egg yolks until smooth. Heat half and half in the top half of a double boiler, or in a metal bowl over a pan of simmering water until just short of boiling. Stir in the egg yolk and sugar mixture, and then stir in the vinegar. Continue to stir over simmering water until thickened, about 5 minutes.

By Gail

Ingredients

• ✓ mustard powder
• brown sugar
• salt
• garlic powder
• cider vinegar
• water

Instructions

1. 1 Mix brown sugar, salt, mustard powder, and garlic powder in a large bowl. Pour in cider vinegar; stir until sugar and salt have dissolved. Add water; stir until well combined.

By camgurlof1990

Ingredients

• ✓ mustard powder
• brown sugar
• cornstarch
• water
• lemon juice
• raisin

Instructions

1. 1 Heat brown sugar, cornstarch, and dry mustard in a 1-quart saucepan over medium heat and stir until sugar dissolves, 3 to 5 minutes.
2. 2 Gradually stir water and lemon juice into brown sugar mixture.
3. 3 Stir raisins into mixture and bring to a boil, stirring constantly, about 5 minutes.

By TerryWilson

Ingredients

• ✓ mustard powder
• ham
• brown sugar
• apricot jam

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C).
2. 2 Place ham cut-side down onto a sheet of aluminum foil. Mix brown sugar, apricot jam, and mustard powder together in a small bowl. Brush onto ham using a pastry or barbeque brush. Reserve any leftover glaze. Enclose foil around ham and place on a rimmed baking sheet.
3. 3 Roast for 2 hours in the preheated oven, or if your ham is a different size, figure 14 minutes per pound. Apply the remaining glaze 20 minutes before the ham is done.

By ROZ21