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Salmon Croquettes and Salad

Salmon Coquette

Salmon Patties and Mixed Green Salad

If you’re looking for a simple and crunchy brunch on the patio or a light and easy dinner menu, here’s one that’s going to be hard to beat — especially if you can pick up some fresh-from-the-field  lettuces and maybe a cucumber from the farmer’s market for the salad.  Packaged mixed greens  serves as a fine substitute for farm grown. 

One reason I like this recipe is because it is easy. For one thing, you can prepare the patties hours or even a day in advance and sauté  them just before you put the dish together.

Start by poaching and cooling some fresh salmon, although to be fair this recipe works just as well with leftover or even canned salmon. As you sauté the salmon mixture,   blend together a fresh lemon vinaigrette salad dressing with Buzz Savories Spicy Beer Mustard and just five other ingredients.

When the salmon is golden and the lettuces arranged on the plates or in the bowls, add the salad dressing, and serve with a fresh baguette and butter. Light, crunchy yet with a complex mix of flavors, you’ll find Salmon  Patties and Mixed Green  Salad may very well become a favorite dinner menu every month.

The best recipes are often caught up in your web of memories. For me this dish reminds me of rushing cold salmon streams in Oregon and a lovely French vinaigrette that I once enjoyed in New Orleans. What will it remind you of?

Salmon Coquette

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@bettysayers0 Salmon patty salad #salmonrecipes #honeyrecipes #mustardrecipes #short #summerrecipes #short ♬ original sound - bettysayers0
Salmon Coquette
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Salmon Patties and Mixed Green Salad

Light, simple and savory - an ideal supper on a hot summer eve.
Course Main Course
Cuisine American
Keyword Buzz Savories Spicy Beer Mustard, healthy, Lunch, Quick Meal, salad, salmon, grilling
Prep Time 20 minutes
Cook Time 10 minutes
Servings 4 people

Equipment

  • 1 heavy bottom skillet

What You'll Need:

  • 1 ½ cups poached salmon, or Red Sockeye canned salmon, or leftover grilled salmon
  • 1 scallion, thinly sliced
  • 2 Tb. finely chopped parsley
  • 1 Tb. Spicy Beer Mustard
  • 3 Tb. mayonnaise
  • 1 cups bread crumbs dip salmon patties into bread crumbs prior to the browning step
  • ⅓ cup bread crunbs fold into salmon mixture
  • ¼ tsp salt and pepper to taste
  • 3 Tb. vegetable oil
  • 4 servings Mixed greens

Lemon Vinaigrette Dressing

  • 4 Tb. lemon juice freshly squeezed
  • 1 tsp. Buzz Savories Artisanal Honey
  • 1 clove garlic, peeled and smashed
  • 2 Tb. Buzz Savories Spicy Beer Mustard
  • ½ cup olive oil
  • ¼ tsp. salt and pepper

How To Prepare:

  • In a large bowl gently mix the salmon, scallion, and parsley
  • In a separate bowl combine the mustard and mayonnaise and season with salt & pepper
  • Add the mayonnaise mixture to the salmon mixture and gently stir together
  • Add ⅓ cup bread crumbs and stir to bind everything together
  • Shape into patties and chill for 1 hour
  • Or prior to making the patties, cover the bowl tightly and chill overnight
  • Dip cakes into remaining bread crumbs.
  • Heat oil in a skillet and fry cakes on each side until golden brown. Serve over mixed greens with lemon vinaigrette

Lemon Vinaigrette

  • Combine all ingredients in a small jar, Cover with a screw on lid and shake until well combined.
  • Arrange mixed greens in salad bowls, place salmon patties on the greens and dress with the Lemon Vinaigrette.

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Celebrate Summer with Roundup Ribs

Roundup Ribs

Celebrate Summer with Roundup Ribs

Summer and ribs on the grill go together. I like the flavor of a salty/sweet barbecue sauce, a char on a meaty rib and tender to the bite. In my experience ribs often are over cooked and dry.  The recipe that follows guarantees a perfect barbecue every time. 

I feel honored to introduce you to a brilliant Chef,  Bernard Schimmel, the creator of the Roundup Rib recipe. The Schimmel family were hoteliers in the 1900’s and  built and supervised their inns with an Olde World charm. Bernard Schimel, one of the Schimmel Brothers was a recognized  food artist and Master Chef.  On rare and special occasions my family and friends celebrated at the Blackstone Hotel in Omaha and later the Cornhusker Hotel in Lincoln where we happily experienced the Schimmel cuisine and artistry. 

In 1976 Joslyn Art Museum and the Schimmel family published a book, Joslyn Presents Bernard Schimmel’s Masterpieces and in rereading the book, I discovered a recipe for barbecued ribs. 

I know we all are planning our July 4th celebration, and our masterpiece will be on the grill.  I suggest Roundup Ribs,  the Bernard Schimmel’s recipe for Ribs. I like it for 2 reasons 1) memorable flavor and tenderness 2) easy to make for a few or many. 

Season baby back ribs with simply salt and pepper, layer with lemon slices and bake uncovered in the oven for 1 hour at 350 Degrees F, until nearly done since pork is at its best at medium 150 or 155 Degrees F.  The ribs may be oven-roasted  a day ahead and then finished to preferred temperature with a barbecue sauce on the grill, or if a grill is not available or rain is pouring, complete the whole process in the oven.   

The exceptional spicy/sweet and well balanced barbecue sauce  compliments the pork flavor 

I thank Bernard Schimmel for the recipes and Robert Scott Rager for the food styling and photography.

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Roundup Ribs
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Roundup Ribs

Nebraska's Best Rib Barbecue recipe was created by Bernard Schimmel, a "Great Food Artist" in Omaha where he and his family served elegant food at The Blackstone Hotel in Omaha during the mid-1900's. His book' Joslyn Presents Bernard Schimmel's Masterpieces (1976) published the recipe below: A quote from Mr. Schimmel that I treasure said, "Of all ingredients the truly essential one is care."
Course Main Course
Cuisine American
Keyword Buzz Savories Honey Mustard, Easy Cooking, flavor rich, grilling
Prep Time 30 minutes
Cook Time 1 hour
Servings 6

Equipment

  • grill and oven

What You'll Need:

  • 5 lbs baby back ribs of pork
  • 3 tsp salt and freshly ground pepper
  • 2 whole lemons sliced thin with skin on

Barbecue Sauce

  • ¼ cup molasses
  • 1 ½ Tb butter
  • ½ cup Buzz Savories Honey Mustard
  • ¼ cup rice vinegar
  • 1 Tb Worcestershire Sauce
  • ⅓ cup canned pineapple juice
  • ¼ tsp. garlic powder or a pinch of dried garlic flakes
  • ½ tsp Tabasco or hot sauce of your choice
  • 2-3 Tb pineapple juice or water I like a lighter sauce so I add pineapple juice or water to thin it - your choice thick or thin

How To Prepare:

Preparing the Ribs

  • Place ribs in a single layer on baking sheet. Season with salt and pepper and top with the lemon slices
  • Roast uncovered in a 350 Degree oven for approximately 1 hour.
  • Roast in oven until ribs reach an internal temperature of 150-155 Degrees F for pork medium which will keep them juicy. If well-done is your preference, 160 Degrees F.
  • At this step, the ribs may be cooled and then covered and refrigerated one day or overnight awaiting the barbecue

Barbecue Sauce

  • Blend all ingredients together and bring to a boil, reduce heat and simmer 15 minutes, stirring occasionally then taste.
  • For a lighter/thinner sauce, add additional pineapple juice or water
  • If the sauce appears too thin, simmer 10 more minutes. Watch with care to avoid the sauce burning.
  • Barbecue the ribs on outdoor grill at a medium heat and baste 2-3 times until ribs are hot and acquire an amber/apricot glaze
  • Serve directly from the grill or at room temperature. This recipe may be doubled with ease.

Notes

The baking part of this recipe may be handled a day prior to grilling the ribs. Generously baste the ribs with barbecue sauce during the grilling and keep tabs on the temperature because these ribs were cooked nearly to doneness in the oven phase, and they will taste wonderfully tender and moist with only 20 or more minutes on the grill. The sauce flavors the ribs without burning in the grilling process. Easy!
When you feel a desire for barbecued ribs and have no grill available, this recipe may be started and finished in the oven.

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Sweet Mustard BBQ Pork Chops

Sweet Mustard BBQ Pork Chops

Sweet Mustard BBQ Pork Chops

After 6 months of winter, it’s Grilling Season in Nebraska! I’m choosing the Buzz Savories’ recipe for grilled pork chops as first on the grill this weekend.  I have moved pork up my scale of my favorite choice of meat to barbecue.  Pork is versatile and lends itself to a variety marinades, sauces and rubs. I’m grilling pork chops often for the ease of preparation and serving, and the recipe that follows begins with a marinade.

This specific marinade adds character and flavor to the chops and the added convenience of a leisurely prep because the chops marinate for four hours minimum, and I prefer an overnight marinating process. 

BBQ Pork Chops

Pork chops are considered a lean cut of meat, and do not make the mistake of over cooking them.  Stop when instant thermometer reads 145 Degrees F. The result will be tender, juicy and a flavorful cut of meat to please every guest at your table.

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BBQ Pork Chops
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Sweet Mustard BBQ Pork Chops

Pork and Sweet Mustard marinade combine to make a memorable BBQ. Simple for the BBQ chef because the marinade also acts as a glaze.
Course Main Course
Cuisine American
Keyword Buzz Savories Spicy Beer Mustard, Easy Cooking, grilling, healthy, main course, pork chop
Prep Time 4 hours
Cook Time 15 minutes
Servings 4

Equipment

  • 1 barbecue medium high heat

What You'll Need:

  • 4 1 to 1½ inch center-cut bone-in pork chops
  • ½ cup Buzz Savories artisanal honey
  • ¼ cup Buzz Savories Spicy Beer Mustard
  • ¼ cup fresh squeezed lemon juice
  • ¼ cup soy sauce
  • 2 cloves garlic, crushed
  • 3 tsp. freshly ground pepper

How To Prepare:

  • Combine honey, Spicy Beer Mustard, lemon juice, soy sauce and garlic in a large resealable glass container or plastic bag. Mix the ingredients and add the pork chops. Refrigerate for at least 4 hours or overnight. Shake the container and turn occasionally.
  • Prepare barbecue (medium high heat). Sprinkle pork chops with the fresh cracked pepper. Grill pork chops until instant-read thermometer inserted into center of chops registers 145 to 150 Degrees - approximately 5-7 minutes per side.
    Brush with leftover marinade and move to cooler side of the grill if the chops may burn.
  • Transfer chops to a serving board and cover with foil for 5 minutes.

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Elegant and Easy Asparagus

asparagus

Elegant and Easy Asparagus

Elegant asparagus, straight and slim like a palace guard shows up on tables for Royals and also for us who cook and eat every day good food. 

Asparagus grows straight up from its earthen habitat during April and May. If you grow your own bed of asparagus or if like me you buy from a grower, eat now because asparagus produces its  edible spears only a few months.    

Prepare asparagus in simple ways because its earthy flavor needs very few nudges to taste amazing.

Buzz Savories’ favorite recipe for spring involves 2 steps and 5 ingredients including the asparagus. A basic blanching process (simmer for 2 minutes in salted water) develops an asparagus spear with a crunch yet tender. Finish off in the same skillet with a quick saute and dress with a Spicy Beer Mustard sauce. 

The humble asparagus can easily become the star attraction on any dinner table when melded with Buzz Savories Spicy Beer Mustard sauce.

Once you try this splendid little dish, you’ll be happy to add it to your own repertoire of simple vegetable sides. And this asparagus recipe needn’t be only a side dish – I cook this and add a hard-boiled or poached egg and a slice of ham and think my brunch would please the Royals.

Asparagus likes to be alone
Stands tall on its own
Nourished by the earth
And sun and rain
Bursting with nutrients – A Super Food
Asparagus spears are a sign of Spring
May to June – time in the sun is short

asparagus

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asparagus
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Elegant and Easy Asparagus

Full of flavor and crunch, my new favorite asparagus recipe involves a quick blanch, a simple saute and a complimentary sauce, all in one pan for easy cooking and clean-up.
Course Side Dish
Cuisine American
Keyword asparagus, vegetable, easy cooking, spicy beer mustard, sauce
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4

Equipment

  • 1 12" skillet
  • 1 food processor or immersion blender

What You'll Need:

  • 1 lb asparagus
  • 2 Tb olive oil
  • 2 cloves garlic peeled and sliced thin

Dressing

  • ¼ cup olive oil
  • 2 Tb Buzz Savories Spicy Beer Mustard
  • 2 Tb red wine vinegar

How To Prepare:

  • Heat 2 cups of water with 2 tsp. salt in a 10" frying pan or a skillet to fit the number of asparagus spears available to you
  • Add asparagus and blanch for 2 minutes.
  • Remove asparagus from pan and drain the water.
  • Wipe the pan and return to heat (medium). Add 2 Tb olive oil and heat until oil shimmers.
  • Add slices of garlic and fry briefly (1 minute).
  • Add asparagus back to the pan and let asparagus fry 3-4 minutes at a medium temperature.
  • Remove from heat and arrange asparagus on a serving platter.

Dressing

  • Mix mustard, vinegar and olive oil in a small bowl or bowl of a food processor. Blend until the mixture forms a creamy emulsion.
  • Drizzle over asparagus and sprinkle with salt and freshly ground pepper.

Notes

The blending process may be accomplished by hand with a wire whip although I've learned that a food processor or immersion blender produces a more creamy sauce that is less likely to separate. Serve the extra sauce in a bowl or small pitcher at the table. Your guests will ask for more.

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Honey Rhubarb Crisp

Honey Rhubarb Crisp

Rhubarb delights in its abundance. Leaves like baskets and stems pink and thick and juicy. Takes both hands to pull the crisp stem from the plant starting with the largest around the circumference of the generous rhubarb plant. Trim the leaves and douse the stem then chop. I value rhubarb’s gift of potassium and vitamin C, vitamin k, and fiber. Then magnify the rhubarb flavor with a recipe for rhubarb crisp with Buzz Savories artisanal honey as a sweetener. The pairing of an artisanal honey and rhubarb was made in heaven.  Each compliments the flavor of the other and not too sweet nor sticky.

I’m thinking you will make Buzz Savories’ Rhubarb and Honey Crisp recipe often during the rhubarb season because of its simply delicious flavor and ease of cooking and clean-up. Serve it for breakfast, lunch, snack in the afternoon and dessert. I like it straight up and plain. No need for cream or ice cream. Rhubarb and artisanal honey hold their own.
@bettysayers0 Honey Rhubarb Crisp #rhubarb #rhubarbrecipes #rhubarbcrisp #honeyrecipe #honeyrecipes #short ♬ original sound - bettysayers0

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Buzz Savories Honey Rhubarb Crisp

Truly a match made in heaven. Our local honey matched with fresh rhubarb creates a smooth blend of sour and sweet with no sugary after taste. A healthy dessert made for breakfast too!
Course Breakfast, Dessert, Snack
Cuisine American
Keyword breakfast, Buzz Savories Honey,, dessert, Easy Cooking, flavor rich, healthy
Prep Time 20 minutes
Cook Time 45 minutes
Servings 8 people

Equipment

  • 1 8 cup ceramic or glass or enamel baking dish

What You'll Need:

  • 5 cups rhubarb cut into 1 inch chunks
  • ½ cup Buzz Savories artisanal honey
  • 2 Tb flour

Topping

  • 1 ½ cups Old-fashioned oats
  • ⅓ cup Buzz Savories artisanal honey
  • ¼ cup butter melted
  • ½ tsp salt

How To Prepare:

  • Preheat oven to 375 Degrees.
  • Cut rhubarb into approximately 1 inch chunks and place in large bowl.
  • Sprinkle flour over rhubarb and stir until the chucks are lightly coated.
  • Mix in the honey.
  • Grease a baking dish with butter. Pour the rhubarb mixture into the baking dish.

Topping

  • Place oats in a bowl.
  • Add the brown sugar and salt to the oatmeal and mix thoroughly.
  • Melt the butter in microwave 1 minute. Add the melted butter and mix again.
  • Pour the honey over the oatmeal mixture and stir until all is blended.
  • Spoon the topping over the rhubarb in an even layer.
  • Place in the oven and bake for 45 minutes.
  • Cool for minimum of 20 minutes before serving to allow juice to thicken.

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Buzz Savories Potato Salad

Buzz Savories Potato Salad

Buzz Savories Potato Salad

I like potatoes. There’s an earthy quality that comes from growing underground, and they’re surprisingly healthful, filled with vitamin C, fiber, protein, potassium, magnesium and other good things.

I  enjoy making and eating our Buzz Savories potato salad because for me,  this recipe sets the stage for Spring.

Four (4) ingredients, and the potato in the Buzz Savories Potato  Salad climbs to star status.  I attribute the flavor blast to the addition of Buzz Savories’ Spicy Beer Mustard potato salad dressing.   Buzz Savories Spicy Beer Mustard tastes spicy and rich and  with an all natural savory flavor.  Check out this easy recipe for Buzz Savories Potato Salad.

Buzz Savories Potato Salad
@bettysayers0 Spring Potato Salad #potatosalad #potatosaladrecipe #potatotiktok #potatosarelife #short ♬ Bumblebee Buzzing - Sound Effects Factory

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Buzz Savories Potato Salad
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Buzz Savories Potato Salad

There's nothing complicated about this potato salad - garden fresh red potatoes tossed with a simple Spicy Beer Mustard vinaigrette and a generous bunch of scallions and fresh herbs. The flavor gets better as it sits, making it an ideal dish to bring to a grill party or picnic.
Course Salad, Side Dish
Cuisine American
Keyword Buzz Savories Spicy Beer Mustard, Easy Cooking, flavor rich, grilling, healthy
Prep Time 30 minutes
Servings 8

What You'll Need:

  • 3 lbs. garden-fresh red potatoes
  • 3 Tb. Spicy Beer Mustard
  • ¼ cup red wine vinegar
  • ½ cup olive oil
  • 6 scallions chopped (both green and white parts)
  • ½ cup parsley - chopped
  • ¼ cup fresh dill - chopped
  • 1 tsp salt (or to taste)
  • ¼ tsp freshly ground pepper

How To Prepare:

  • Place the potatoes (skin on) in a large stockpot, and cover with water. Bring to a boil, and cook until the potatos are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in cubes.
  • Combine the Spicy Beer Mustard and vinegar in a large bowl. Slowly whisk in the olive oil. Add the salt and pepper and whisk.
  • Add the potatoes to the vinaigrette. Mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste.

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Memphis Mustard Coleslaw

Memphis Mustard Coleslaw

Memphis Mustard Coleslaw

I have been thinking about cabbage as a vegetable that doesn’t get the credit it deserves. Cabbage is remarkably hearty, prefers cooler weather and can be preserved for months, especially in dishes such as sauerkraut, or for a week or more in a dish like this Memphis Mustard Coleslaw.  

Cabbage has been cultivated for longer than almost any other vegetable and is thought to have arisen in Asia. It’s a great source of Vitamin C , clinically proven to lower the risk of cancer and it’s in the same family (Brassicaceae) as another favorite plant of ours — mustard.

You can tell the difference between fresh, young cabbages and old, not-so-nice ones by their color, texture and smell. I was looking at cabbages in a market bin recently and I knew some were fresh and newly picked because their color is a mint green, their feel is firm and hard, and there’s nothing to note when I sniff them. Old cabbages have often have shriveled leaves that have been cut back exposing a telltale white interior and have a strong cabbage-y smell when sniffed.

When you meet a mint-green, hard, tight cabbage, grab it and take it home with you, then make this coleslaw. Based on vinegar and Buzz Savories Spicy Beer Mustard, it’s an ideal accompaniment for barbecue and many other summer dishes.

The South is known for its coleslaw, and this recipe is a great example of one with a sweet-savory taste and no mayonnaise, so it’s perfect for the Mother’s Day picnic.

Memphis Mustard Coleslaw

Speaking of Mother's Day...

If you don’t want to get Mom the same old, tired bath salts and bouquets, consider a Buzz Savories Gift Set.  The Artisanal Honey set includes two jars of our own single-hive honey, wooden twizzler, assorted beeswax candles, a packet of pollinator seeds for her garden and a recipe book.

If your mom’s more on the mustard side Buzz Savories Mustard set includes our Honey Mustard, Spicy Beer Mustard, recipe book and more. If you order gift sets now using the code MOM15, we’ll include a 15% discount and free shipping.

Use Coupon Code MOM15 At Checkout to Save 15%

Brighten up your mom’s pantry for Mother’s Day with Buzz Savories Gift Sets. But hurry. We’re an artisanal shop and not a big corporation — supplies are limited.

Memphis Mustard Coleslaw
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Memphis Mustard Coleslaw

Quick and easy recipe and no mayonnaise although huge in flavor. Serve as a side with hamburgers or grilled tri-tips.
Course Salad
Cuisine American
Keyword cabbage, slaw, mustard, easy, frsh and crunchy
Prep Time 20 minutes
Servings 6 people

What You'll Need:

  • 1 bag (16 oz.) coleslaw or shred a pound of fresh cabbage with a mandolin - quite fun to do buy only a fresh cabbage - leaves tight and a fresh green in color. If fresh cabbage isn't available, buy the 16 oz. package of shredded cabbage instead.
  • ½ green pepper seeded and diced
  • ¼ cup parsley, chopped fine (optional0

Dressing

  • ¼ cup Buzz Savories Spicy Beer Mustard
  • ¼ cup apple cider vinegar
  • ¼ cup freshly squeezed lemon juice
  • ¼ cup Buzz Savories honey
  • ½ tsp kosher salt

How To Prepare:

  • In a large salad bowl combine the cabbage, green pepper and (optional) finely shredded parsley.
  • In a smaller bowl, combine Buzz Savories Spicy Beer Mustard, apple cider vinegar, lemon juice and honey and salt. Stir to blend the dressing.
  • Add the dressing to cabbage slaw and toss gently until well combined. Serve chilled.

Notes

This cabbage slaw recipe tastes great on days 2 and 3 if covered and refrigerated.

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Holiday Ham with Riesling and Mustard Glaze

Holiday Ham

Holiday Ham with Riesling and Mustard Glaze

I like ham. I like the flavors that become embedded during the long, slow curing process, and I like the savory chew. Above these, I like the variety of choices available for leftovers. A roasted ham is like a blank canvas to an artist. It’s a place to draw on one’s skills and imagination to produce a sumptuous breakfast casserole, a crispy grilled ham and cheese sandwich, a soup of ham and beans, a salad of ground ham and boiled eggs on crackers or toast. The Buzz Savories 2023 recipe for Holiday Ham with a Riesling and Mustard Glaze is the ideal place to start for a splendid feast and all the meals that come after.

In this recipe, the ham roasts over simmering water so it is baked with steam, producing moist and super-tender slices. The glaze brushed on in the final 30 minutes of cooking complements the ham and raises the bar for flavor. Only six ingredients make up the glaze — Riesling wine, butter, shallots or green onions, thyme, Buzz Savories Spicy Beer Mustard and Artisanal Honey. Riesling is a white wine with a sweet taste, and to be honest, any white that leans in that direction will work in this recipe. If wine is not among your choices, apple cider is also a fine substitute.

Holiday Ham

The glaze creates a complex flavor that lingers in the mouth, so you may wish to do as I do and serve the glaze in a bowl for those who want more of the smoky, sweet, salty, fruity flavor. As a meal that was put down months earlier during the previous harvest, ham is the perfect centerpiece for a spring celebration.

@bettysayers0 Elegant and easy holiday ham, courtesy of Buzz Savories beer mustard, and Artisanal honey! ##hamrecipe##hamrecipes##glazedham##glazedhamsliced##honeyham##bakedham##bakedhamrecipe##short ♬ 10 minutes BGM for light training such as yoga(845880) - kakumaru

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Holiday Ham
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Holiday Ham with Riesling and Mustard Glaze

A festive Ham worthy of its name because the ingredients and method of preparation make an exceptionally moist ham with a stand-out salty, sweet and rich glaze.
Course Main Course
Cuisine American, German/American
Prep Time 20 minutes
Cook Time 2 hours
Servings 8

Equipment

  • roasting pan
  • rack - optional

What You'll Need:

  • 1 2# or up to 14# whole, cured smoked ham option - bone-in and also select a right-size ham that will serve the number of guests at the table. 4 people per pound of ham
  • 2 cups sweet Riesling wine or a semi sweet white wine of your choice or apple cider
  • 2 Tb. unsalted butter
  • ¼ cup chopped green onion only the whites
  • 3 sprigs fresh thyme and 2 tsp. fresh thyme leaves
  • ½ cup Buzz Savories Spicy Beer mustard
  • 1 Tb. Buzz Savories honey
  • ½ tsp. freshly ground pepper and 1 pinch kosher salt

Roast the Ham

How To Prepare:

  • Heat oven to 300 Degrees. Place ham in a roasting pan in a rack. Remove the rind and score the fat crosswise without piercing the flesh of the ham.
  • Boil 7 cups of water with 1 cup wine in a saucepan for 5 minutes. Pour into bottom of roasting pan.
  • Bake ham, basting occasionally until an instant-read thermometer registers 110 Degrees F. Depending upon size of ham from 1 hour to 3 for a 14# ham.

Make the glaze

  • Melt butter in a sauce pan and cook the onions and thyme springs until onions are soft, about 10 minutes. Stir in remaining wine and bring to a simmer, and cook until reduced to 1/4 cup, about 8 minutes.
  • Remove thyme sprigs and transfer to a food processor. Add honey, salt and pepper and fresh thyme leaves and process until smooth.
  • Increase oven heat to 350 Degrees F when ham temp. registers 110 Degrees F. Remove ham from oven and using a pastry brush spread glaze mixture over the ham. Return to oven and bake ham until internal temperature registers 135 Degrees F, and it looks golden. If it browns too quickly, tent with aluminum foil.
  • Transfer ham to a large platter and let rest for 20 minutes before carving.

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Oven Baked Corned Beef with a Honey Mustard Glaze

corned beef

Oven Baked Corned Beef with a Honey Mustard Glaze

The “vagaries of March” in Nebraska can include snow, below-zero temperatures, and wind. On the other hand, March can also hold the sunny days of early spring and the first hints of new growth. I count on St. Patrick’s Day celebrations to put a positive spin on the month. First, St. Patrick’s celebrates “the Green” and though I may not yet see it on a leafy branch, I wear the green Shamrock on St. Patrick’s Day. 

Corned beef starts as a piece of beef brisket that has been cured in rock salt and spices. Interestingly, although corned beef and cabbage is considered a traditional St. Patrick’s Day feast around the world, it didn’t originate in Ireland. Instead, historians think it was popularized by Irish immigrants to the U.S. because it was less expensive than the real Irish tradition of beef and potatoes, often found in Irish Stew.

For a simple dinner or party, I like to serve the famous Corned Beef Slider recipe sent to me by Buzz Savories’ Web Designer, Kim Woods. I make this annually on St. Pat’s Day and serve it happily because my guests and family enjoy it and it’s a remembrance of the day. My advice: people love these so make plenty.

Corned Beef Sliders require corned beef, and this year I’m roasting mine with a Buzz Savories Honey Mustard glaze for several reasons. Roasting brings out a subtle and delectable beefy flavor you don’t get from boiling, it slices paper thin so it’s easy to stack in the buns for sliders, and the Buzz Savories Honey Mustard glaze adds a touch of sweet with heat.

You can serve Corned Beef Sliders with steamed or sauteed cabbage or, for a smaller group or party, cabbage charred in a hot oven on your sheet pan.  It’s all good!

Corned Beef Sliders
See the Original Corned Beef Slider Recipe Here

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  • Spicy Beer Mustard

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Oven Baked Corned Beef with a Honey Mustard Glaze

Roasted Corn Beef with a Buzz Savoriess Honey Mustard glaze tastes slightly salty with a sweetness that acentuates the brisket flavor. Roasted brisket may be sliced paper thin, and a slow roast tenderizes this delicious meat.
Course Main Course
Cuisine German/American
Keyword appetizer, Easy Cooking, main course, sliders, St. Patrick's Day
Prep Time 10 minutes
Cook Time 3 hours
Servings 10 sliders for 10 people

What You'll Need:

  • 3 Tb. Buzz Savories Spicy Beer Mustard
  • 2 tsp. vegetable oil
  • 2 ½ pound corned beef 3 oz,/ serving = approx. 10

Honey Mustard Glaze

  • ½ cup light brown sugar
  • ½ cup Buzz Savories Honey Mustard
  • ½ cup water

How To Prepare:

  • Preheat oven to 350 Degrees and place a large piece of aluminum foil in oven proof dish with 3-4" sides like a Pyrex casserole.
  • Remove the corned beef from the package. Throw out all packaging including the spice packet. Rinse the corned beef with cold water, pat dry.
  • Blend the Spicy Beer Mustard and the vegetable oil then paint the roast from sides to top and bottom with the mustard oil mixture.
  • Tightly wrap the corned beef with the foil it is resting on. and bake for one (1) hour/lb. of corned beef. If the weight is measured in a fraction like 2 1/2 lbs, round up and bake for 3 hours.

Honey Mustard Glaze

  • Combine brown sugar, Honey Mustard and water and bring to a boil for 5-7 minutes until the mixture thickens to a syrup consistency.
  • During the last 30 minutes of the roasting time, unwrap the corned beef and glaze the roast. Continue baking for 10 more minutes and glaze again one more time.

Serving

  • Allow the corned beef roast to cool for 20-30 minutes then slice in paper thin slices for sandwiches and sliders and/or serve with a sheet pan charred cabbage wedge and a baked potato or potato of your choice (in honor of the Irish)

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