Pigs in a Blanket

Ingredients

2 Packages refrigerated crescent rolls (8 Count)
48 Smoked link sausages or hot dogs
1 jar Any BWF mustard

Directions

Heat oven to 375°F. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.

Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheets.

Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm.

Scotch Eggs with Mustard Dipping Sauce

Ingredients

1 lb Pork sausage
½ tsp Yellow mustard
6 Hard-boiled eggs, peeled
Bread crumbs
Mustard Dipping Sauce
1 tbsp Famous Kream® Mustard
1 tbsp Honey
1 tbsp Lemon juice

Directions

In small bowl, stir together sausage and mustard. Divide mixture into 6 equal pieces. Flatten each into circles 3 to 4 inches in diameter and 1/4 inch thick.

Place 1 egg in center of each sausage round; fold sausage around egg to cover completely. Cover in bread crumbs.

In 3-quart heavy saucepan or deep-fat fryer, heat 3 inches oil to 350°F. Place sausage-wrapped eggs in hot oil; fry 3 to 5 minutes or until each side is golden brown. Drain on paper towel-lined plate. Serve warm or cold.

Mix together Mustard Dipping Sauce ingredients and serve with Scotch Eggs.

Pepper-Jelly Glazed Ham with Mustard

Ingredients

1 8-9-lb smoked, fully cooked bone-in half ham
1 tbsp olive oil
1 tsp freshly ground pepper
2 cups Riesling or other white wine
2 tbsp peppercorns
1 tbsp whole cloves
2 bay leaves
6 cups ginger ale

Directions

Preheat oven to 350 °F.

Make shallow cuts in fat of ham 1 inch apart in a diamond pattern. Rub olive oil and ground pepper over ham. Place ham on a rack in a 14- x 11-inch roasting pan. Pour wine into bottom of pan; stir in peppercorns and next 2 ingredients. Add 4 cups water.

Cover pan loosely with aluminum foil. Bake, covered, at 350 °F on a lower oven rack 2 hours.

Meanwhile, bring ginger ale to a boil in a deep-sided 12-inch skillet over medium-high heat, and boil 25 to 30 minutes or until reduced to 3/4 cup. Remove from heat, and stir in pepper jelly until smooth.

Uncover ham and baste. Bake 2 1/2 more hours or until a meat thermometer registers 160° and ham is caramelized, basting every 30 minutes with ginger ale mixture. (Shield ham with foil to prevent excessive browning.)

Remove from oven; transfer to a serving platter, reserving 2 cups pan drippings. Let stand 20 minutes before carving.

Pour reserved drippings through a fine wire-mesh strainer into a medium saucepan; skim fat. Bring drippings to a boil over high heat, and boil 12 to 15 minutes, or until liquid is reduced to 3/4 cup. Remove from heat; stir in mustard. Serve with ham.