Commonly used as a glaze for ham.
Original Receipt in 'The Forme of Cury' by the Chief Master-Cook of King Richard II, c1390 (Cury 1390)LUMBARD MUSTARD
Take Mustard seed and wash it & drye it in an oven, grind it drye. Farse it though a farse. Clarify honey with wine & vinegar & stere it well together and make it blanched ynowz. & when thou wilt spend thereof make it thin with wine.