Monday, December 24, 2012

A Merry Christmas from Colman's!

Few food brands have a history as rich as Colman’s (  Our company’s English Mustard was first produced in Norfolk, Britain, back in 1814 and quickly became a staple on British dinner tables. In 1866, founder Jeremiah Colman was appointed mustard-maker to Queen Victoria and, just 14 years later, the high-quality product—in its distinctive red and yellow tin—was introduced to the United States, where it’s been at the heart of American dinnertime since. Naturally, it’s also become America’s go-to condiment for family Christmas feasts adding its legendary kick to most any holiday entrée.

From the very beginning, we've harvested only the finest mustard seeds.  Today Colman’s is still grown and milled in Norfolk, remaining true to the time-honored traditions that have turned this product into the spicy mustard of choice, worldwide, for nearly 200 years. As a matter of fact, every minute of the day, 45 jars of Colman’s Mustard are purchased in different locations across the globe.

Colman’s English Mustard provides a pure, spicy compliment to a wide variety of holiday staples, from ham and turkey to soups, stews and salad dressings. For example, use Colman’s English Mustard when you prepare your baked holiday ham and sweet potato mustard mash (see cooking instructions below). Or take a peek at for a list of mouthwatering recipes.

Baked Holiday Ham with Simple Peach Mustard Glaze
A simple, two-ingredient glaze makes this baked ham a snap to prepare and bake.

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.
Serves 8

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.

Serves 8
(Source: Paul Hartley’s ‘The Colman’s Mustard Cookbook’)

When planning your Christmas dinner menu this season, make Colman’s a key ingredient in your favorite foods to give friend and family a marvelous sample of what has been an honored British dinnertime tradition since 1814.

Here's wishing you and your family a wonderful Holiday Season from all of us at Colman's.


No comments:

Post a Comment