Wednesday, May 23, 2012

Honey Mustard Ham Steak



One day early in the twentieth century, Francis French decided that America needed a better mustard. "I want a new kind of pure, prepared mustard," he told his elder brother George, then President of the R.T. French Company. "There is no condiment like I have in mind on the market, and I'm sure that such a mustard, even if it costs $10 a gallon, would have a ready and wide sale."

 
This was 1904. Teddy Roosevelt had just started working on the Panama Canal. Radio and film were still brand new forms of entertainment. The few automobile owners out there were limited to twenty miles per hour. In fact, the ice cream cone had hardly even been invented yet! If Americans wanted mustard, they had to make it themselves.

Needless to say, Francis and George were on to something. Since 1880, their father's brand represented excellence in the spice market. Now the founder's sons were starting fresh and reinventing mustard. As the story goes, French's Cream Salad Mustard debuted at the St. Louis World's Fair, where more than twenty million people—about a quarter of the population at the time—discovered French's natural flavor. And when paired with the hot dog—another American classic that came out of the World's Fair—French's mustard became an instant success!

When French's Cream Salad Brand was first introduced at a price of ten cents, each 9 ounce jar came in its own carton with a wooden paddle for serving. Prior to 1921, there was no national advertising and 1921 sales totaled less than $2.5 million. During this early period, French's Cream Salad Brand literally sold itself as sales grew exclusively through word of mouth. By 1926, after a national advertising campaign had been introduced, sales jumped to $5.3 million.
By http://www.frenchs.com/products/history

Great weeknight dinner. We like a lot of glaze on the ham. You can brush on as much glaze as you like. 

Honey Mustard Ham Steak
Copyright 2012, Christine's Pantry. All rights reserved.

Ingredients:
1 pound ham steak
5 tablespoons honey
3 tablespoons yellow mustard
1 tablespoon mayo
1/4 teaspoon black pepper
pinch salt

Directions:
Preheat broiler.

Place ham steak on rack of broiler pan. Brush with honey mustard mix. Broil for 4 minutes, turn ham steak, brush with remaining honey mustard mix, cook another 4 minutes, until heated through. Enjoy!

Honey Mustard:
5 tablespoons honey
3 tablespoons yellow mustard
1 tablespoon mayo
1/4 teaspoon black pepper
pinch salt

Combine all ingredients. Cover and chill for 2 or 3 hours.

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10 comments:

  1. Honey mustard by far is the best when it comes to topping ham! I need to start preparing ham steaks this way-delicious.

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  2. What a delicious ham steak love the sweetness.

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  3. Thx for connecting with me on foodbuzz. I just subscribed to your blog feed and can't wait to see what your next post will be!

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    Replies
    1. Hi CJ,

      Thank you so much! Looking forward to sharing.

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  4. This comment has been removed by the author.

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  5. I love honey mustard and never once considered making it. Thanks for the recipe.

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  6. I have been very out of touch with my fav blogs lately :( sorry I haven't visited in a while... this recipe is a perfect example of all the awesomeness i have missed! I just adore honey-mustard and I thank you for your recipe... that ham looks incredible! :)

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  7. Interesting history of mustard! I'm not a big fan of just mustard, but I love a good honey mustard dressing or glaze, like this one! Perfect for ham!

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