Name: Country Ham and Cheddar Pretzel Bites with Jalapeño Mustard
Cook time: 1 hr
Total time: 4 hr
Yield: Makes 4 dozen hors doeuvres or snacks
Ingredients: 1 1/2 teaspoons active dry yeast; 2 tablespoons plus 1 teaspoon packed light brown sugar, divided; 1/4 cup warm water (110-115°F); 1 cup warm milk (110-115°F); 2 1/2 to 3 cups all-purpose flour; 1/2 cup finely chopped country ham (3 oz; preferably Newsom's or Benton's), divided; 1/3 cup finely chopped sharp Cheddar, divided; 6 cups water; 4 teaspoons baking soda; 1/2 cup Dijon mustard; 2 tablespoons finely chopped seeded fresh jalapeños; 1 tablespoon mild honey; 1/2 stick unsalted butter, melted; 1 to 2 tablespoons pretzel salt or coarse salt

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Country Ham and Cheddar Pretzel Bites with Jalapeño MustardJohn Kernick

Simultaneously salty, sharp, spicy, and sweet (in other words, completely irresistible), these nuggets are chef Edward Lee's way of saying, "You can have a casual meal without compromising true culinary endeavor." The tradition of serving mustard with a soft pretzel is strictly an American one; Lee makes his own honey mustard, jazzing it up with chiles. For sources for country ham and pretzel salt.

Cooks' notes:

•jalapeño mustard can be made 1 day ahead and chilled.
•Pretzels can be made 2 weeks ahead and frozen (once cooled). Thaw 30 minutes, then reheat in a 400°F oven about 10 minutes.

Recipe notes

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