Honey Mustard Roast Ham

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Kody Chavva

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Aug 3, 2024, 11:24:28 AM8/3/24

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This honey mustard chicken is just what you need to jazz up weeknight dinners. The baked chicken thighs are sweet and savory with an herby kick, have crispy golden skin, and are extra juicy.

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

This is one of my favorite go to recipes for the weekday rush. I pop it in the oven as soon as I get home from work. Then I have leftovers to pair with other veggies during the week. Love this so much.

Love, love, this recipe! I was looking for something different for my chicken thighs tonight and this was perfect!! I had mashed potatoes and made candied carrots for our vegetable. I will definitely be making this again?? Thanks so much for sharing.

How could I reinvent your average honey mustard roasted chicken to be even more delicious? A slew of ideas went through my head. So after some back and forth messages with my mom, I landed on a non-traditional, but oh so delicious, honey mustard chicken.

I drew inspiration from my oven fried southern hot honey chicken. I use a crispy cornflake breading, which really is key. The cornflakes make the chicken better than any other breaded chicken recipe. The texture and crunch are unbeatable.

Once again, another amazing meal from Half Baked Harvest. This was not difficult to make and super tasty. I used Panko which I already had instead of the cornflakes but it still turned out delicious.

This easy guide to the perfect prime rib roast, complete with a honey mustard rub, and a video to help you along the way will set you up for success this holiday season! Serve this spectacular roast with our Creamy Mushroom Marsala Sauce and Rosemary Potatoes au Gratin.

Beef, as delicious as prime rib, can still benefit from minor flavour enhancement. And this is where our rub comes in. All we have to do is to mix up honey, Dijon mustard, garlic, rosemary, olive oil and sea salt to compliment the natural flavour!

Cooking a rib of beef could be quite intimidating for two reasons. The price tag and the pressure of the holidays. Good news is prime rib is very easy to cook. The meat quality is what is responsible for tender and juicy bites.

Secondly, preheat the oven to 450F/230C. The best way to cook prime rib is to roast it at high temperature, which allows the surface to develop a lovely crust. However, after 25 minutes we lower the temperature to 350F/180C and finish it off until the meat thermometer registers 55C/130F.

After the meat has been taken out of the oven it needs to rest for 30 minutes. Resting meat is important as it allows the juices, which came up to the surface of the roast in the hot oven, to rush back inside the joint.

Cover the prime rib roast loosely with aluminium foil and let it sit for half an hour. The internal temperature will rise further 5 degrees. This will ensure you have a juicy and flavourful piece of beef.

Simple side dishes like herb and garlic mashed potatoes or roast potatoes will be a perfect pairing for this spectacular beef roast. Or make our mashed potato casserole stuffed with mushrooms and caramelised onions, which could be prepared a day ahead. If you feel like adding another showstopper, give our Hasselback Potatoes a try!

With a couple of rich dishes like the ones above I always try to bring balance by serving a light and zingy winter salad of red cabbage, kale and pomegranate. Or add a plate of vegetables with a punchy flavour like Miso Roasted Carrots.

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
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Once baked, the mustard and honey flavour is completely mellowed and complements the duck beautifully. The honey slightly darkened on the duck skin and gave a hint of caramel flavour. If you find the duck wing tips and drumsticks brown too much, you can loosely wrap them in bits of aluminum foil.

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It totally sounds like a genius idea! Looks delicious and I would love to make batches to stow away and nibble on for days. That said, I can easily put away a big pan on my own in one sitting. : ) Hope all is well!

I with you, could never get tired of roasted veggies. SO good always! Was just in your neck of the woods recently and there was snow there, yikes. Frosts in the Carolinas? Bleh. And here I was 30 weeks pregnant worried about Zika. I should have been more concerned about the Scarlett Fever and strep I picked up in Disney. Holy cow have I been down and out! And now that my stomach is coming back after a long vacation of its own, ready to eat and cook again!!!

Hey Ashley! This honey mustard roasted vegetable recipe looks so good! I have to tell you that you got me back into roasting vegetables again and I cannot understand why I stopped. They taste so incredibly good roasted! Brings out the flavor. My husband and I love honey mustard so I am looking forward to making these veggies. Thank you for getting me back to roasting veggies!

I am not typically a big mustard fan but had to try this recipe, as the photo is mouthwatering and I am SO happy I did! The marinade is delicious and perfect for a summer meal. It has a good flavor without being overpowering! I baked mine and the chicken turned out super moist.

Another excellent recipe Monique! Thank you! I would recommend after making the marinade, to set aside a few tbsp so you can drizzle it on top. Husband and I LOVED this recipe, it is SO easy with ingredients I always have on hand. Enjoy!

I made this for my husband and 3 kids. My 8 year old who DISLIKES chicken more than anyone I know, was nose up not wanting to have anything to do with what I put on her plate, until we some how convinced her to try it. She gobbled her entire piece of chicken up. It was a MIRACLE, I will definitely be making this again.

I made baked chicken wings with this recipe and it was fantastic! I marinated for about 4 hrs then baked at 425F for 50 minutes and they had the most perfect, crispy skin. The honey mustard flavor was not strong, but definitely there! Will set aside some of the marinade to maybe brush on after baking next time to get even more of that mustard flavor.

Another amazing simple, delicious and easy recipe! I have used chicken breast and chicken thigh with this marinade and it never fails! I have also tried it both on the grill and in the oven, I prefer the grilled version! Love this recipe and highly recommend it!

Made this yesterday after receiving the recipe in the email newsletter. easy and a big hit! In addition to chicken I also had some thinly sliced pork chops. so marinated those as well and grilled, two thumbs up!

I marinated the chicken for three hours in the refrigerator and a Ziploc bag. I then grilled the breast on the barbecue and they came out juicy flavorful and delicious. Highly recommend this recipe.

In a medium-sized bowl, stir together honey, olive oil, mustard, red pepper flakes, and salt. If you happen to be using raw or thicker honey, feel free to loosen the honey with a few seconds in the microwave. Thinner honey will create a better coating for the nuts. Toss cashews into mixture and stir until all of the cashews are coated.

Spread cashews in a single layer on baking sheet and bake at 375 for 10-15 minutes until fragrant, stirring once about halfway through cooking time. Keep an eye on the cashews after about 12 minutes. The nuts can burn quickly.

Hello,
I love all your snack, and in the weekend I will try the honey and mustard roasted cashews.
I love cashews from my time in Afrika, I worked en Mocambique and trawled in South Afrika, better than your road trip gift:-)

Most of the time, I go through phases on whether or not I'm snacking. Some days, it's three meals and that's it while other days, I find myself reaching for a snack every couple of hours (like today, I'm currently snacking on chocolate- but it's also been an 'owning your own business is sometimes way stressful' day). I can only assume my snacking habits are going to increase as the baby boy gets bigger (oh, and by the way, he's a boy! We found out last Saturday.)

This recipe is one of my favorite snacks. I used to think of roasting nuts as a holiday tradition but really, it's a great way to spruce up your daily snack any time of the year. Plus, you can toss together whatever you have on hand. Use one type or up to as many types of nuts as you like. Depending on my mood, I'll do Almonds/Pistachios by themselves or to a mix, like this recipe. Also, be on the lookout for different flavors. This recipe is adapted from a basil pesto recipe from the California Almond Board while my favorite recipe is one I shared on the Kitchn for Curry Roasted Pistachios (so good.)

This sounds delicious! I love how simple the recipe is and that it is free of chemicals. This will make an excellent (and warm!) snack for cold January days. I have a newfound love on mustard so these will be happening soon