1 Corned Beef Brisket
2 Tablespoons Light Brown Sugar, Packed
1 Teaspoon Whole Black Peppercorns
1/2 Cup Light Brown Sugar, Packed
2 Tablespoons Dijon Mustard
2 Tablespoons Maple Syrup
1 Tablespoon Horseradish
Place the corned beef brisket fat side down in a crockpot, and then cover with water by 1-inch.
Sprinkle the brown sugar and peppercorns over the corned beef.
Cover with lid; cook for 8 to 10 hours on low heat.
Preheat oven to 350 degrees.
Carefully remove the brisket from the crockpot, scrape off the layer of fat, remove any peppercorns, and then place in an oven-safe baking dish.
Whisk together all ingredients until smooth.
Slather the cooked brisket with the sauce and bake for 10 minutes.
3 pounds corned beef, trimmed of fat
1 tablespoon honey
2 tablespoons brown sugar
1 tablespoon prepared Dijon mustard
10 whole cloves (or you can use 1/2 teaspoon ground cloves)
Use a 6-quart slow cooker.
Unwrap the corned beef, and remove the seasoning packet (use it in another recipe, such as roasted cabbage and potatoes) and trim as much of the fat from the meat as you can.
In a small bowl, make a paste of the honey, brown sugar, mustard, and cloves. Rub this mixture on all sides of the meat.
Place the meat into your crock pot, and cover. Cook on low for 8 to 10 hours, or until meat pulls apart easily with a fork. Let sit for 15-20 minutes before slicing.
2 lbs chicken wings
¾ cup dijon mustard
½ cup honey
2 tbsp red wine vinegar
Salt and Pepper to taste
Add chicken wings to slow cooker.
In a medium size bowl, mix together dijon mustard, honey, and red wine vinegar. Pour over chicken.
Top with fresh rosemary.
Cook HIGH 2-3 hours.
Optional steps: Broil chicken in oven before or after cooking for crisp skin. Blend sauce ingredients in food processor instead of hand mixing.
1/2 cup apricot jam
1/2 cup Dijon mustard
1/2 cup packed light brown sugar
Freshly ground black pepper
One 4- to 5-pound spiral-cut ham
Whisk together the jam, mustard, sugar and 1/4 teaspoon black pepper in a small pot. Bring the mixture to a boil to melt the sugar, whisking occasionally. Reduce the heat to a simmer until the mixture thickens, about 2 minutes. Remove from the heat, and reserve.
Add 3/4 cup water to the insert of a 6-quart slow cooker. Place the ham in the insert on its side, and brush lightly with the glaze. Cover, and cook on low until the ham is hot throughout, 6 to 7 hours. Refrigerate the remaining glaze.
When the ham has about 10 minutes left to cook, reheat the glaze in a small saucepan over medium-low heat, stirring frequently.
Transfer the ham to a carving platter or serving dish, and brush with enough glaze to make a glossy, sticky coating. Slice, and serve with the remaining glaze on the side.
4-6 boneless skinless chicken breasts(or any kind of chicken)
3/4 cup dijon mustard
1/4 cup honey
Put chicken in pot. Mix mustard and honey and pour over chicken. Cook on high for 3 hours or on low for 6-8 hours. Adjust time for bone-in chicken.