Colman’s Mustard Offers An Amazing Taste with a British Kick
Santa Barbara, CA-
By DeliMarketTV Staff
Colman’s is one of the few food brands whose history goes way back to the early 1800’s. Colman’s English Mustard originated in Norfolk, Britain in 1814. Colman’s instant popularity quickly made it a favorite condiment on British dinner tables. In 1866, the founder, Jeremiah Colman, was bestowed the honor of mustard-maker to Queen Victoria. Just 14 years later, the sensational product--in its legendary red and yellow tin-- was brought to the United States, where it has since won the hearts of many American families. It has also become America’s choice of condiments for Christmas feasts, adding its famous kick to almost any holiday meal.
From the very start, Colman’s has harvested only the best mustard seeds. Today Colman’s is still harvested and pressed in Norfolk, staying true to its customary tradition that has made this product the favorite spicy mustard of choice for the past two centuries. In fact, every minute of the day, 45 jars of Colman’s mustard are bought in various locations across the globe.
This Christmas, Colman’s English Mustard will offer a fresh, spicy addition to various holiday meals. From turkey to ham, soups and salad dressings, Colman has got it covered. Use Colman’s English Mustard in preparing baked holiday ham and sweet potato mustard mash (see cooking instructions below). Also take a quick look at www.colmanusa.com for a list of amazing recipes.
Baked Holiday Ham with Simple Peach Mustard Glaze
1 large ham, ready to cook, about 10 to 12 pounds
1 cup peach preserves or peach jam
2 tablespoons Colman’s Prepared Mustard
1. Heat oven to 350°.
2. Place the ham on a rack, fat side up, in a large baking pan or roasting pan. Score the ham lightly all over with a sharp knife. Add 1 1/2 cups of water to the pan and cover tightly with foil.
3. Bake the ham for about 18 minutes per pound, or to an internal temperature of 148°. Meanwhile, combine the preserves and Colman’s Mustard to make the glaze.
4. About 20 minutes before the ham is done, brush the ham all over with glaze ingredients.
Colman’s Sweet Potato & Mustard Mash
4 large sweet potatoes
3/4 cup and 3 tbsps whipping cream
6 level teaspoons of Colman’s Prepared Mustard
2 lemons juiced
1. Peel the sweet potatoes and cut them into large cubes.
2. Boil them for 15 minutes in salted water until they are just tender but not soft.
3. Drain, and transfer to a blender and add the cream. Blend for about 30 seconds until you have a smooth mixture.
4. Return the potatoes to the pan and stir in the Colman’s Mustard, warm through and add the lemon juice.
(Source: Paul Hartley’s ‘The Colman’s Mustard Cookbook’)
When preparing your Christmas dinner menu this season, make Colman’s a key staple in your favorite foods. In doing so, your friends and family are given an exquisite sample of what has been an honored British tradition since the early 1800’s.