The Prep

• To some extent, your prep depends on the cut of pork. If the pork is frozen, move it to the refrigerator 1 to 3 days ahead of time, depending on size. Season the pork liberally with salt, pepper and other desired herbs and spices to complement the mustard glaze you're making. Thyme, garlic powder or onion powder work well. Line a baking tray with greased foil for medallions, chops and other thin cuts. Line the bottom of a roasting pan with foil and grease the rack for tenderloins, hams and other large cuts. Score the surface of hams with a crosshatch pattern, making cuts about an inch apart.

The Glaze

• Mustard alone can serve as a glaze, but your dish has more complexity if you incorporate some other ingredients. To make honey mustard, simply mix honey and Dijon or yellow mustard and use a little more honey than mustard, but tailor the ratio to taste. A little cinnamon or clove works well, too. Another simple idea is to mix Dijon mustard with slightly more brown sugar, including a little honey or soy sauce if you like. Straight Dijon mustard combines well with soy sauce, vinegar, maple syrup, apple juice and other ingredients for a more complex glaze.

Smaller Pork Cuts

• Small pork cuts like chops, steaks, medallions and tenderloins don't take too long to bake, so they're cooked in a single stage with the glaze. Preheat the oven to 425 degrees Fahrenheit. Brush all the surface area of the meat with the mustard preparation. Place it on the baking tray or roasting pan and put it into the middle of the oven. Bake the pork to an internal temperature of 145 F, using an instant-read thermometer. The type and thickness of the cut, the amount of meat, whether it's a boneless or bone-in cut and your oven affect cooking time, which can be as little as 10 to 12 minutes. Let the pork rest for 5 minutes before serving.

Hams and Roasts

• Hams and other large pork cuts can't be glazed at the beginning as they'd burn during cooking. Begin cooking the pork tented with foil at 300 F for a low and slow cook and partial steaming to keep the meat juicy. Roast these cuts to an internal temperature of 125 F, which generally takes about 2 hours depending on the cut and other factors. Take the pork out of the oven and increase the temperature to 400 F. Brush the mustard glaze over the meat and return it to the oven uncovered. Cook it for another 30 minutes or so, until the temperature reads 140 F. Let the pork rest for 20 minutes, at which time its temperature rises to the recommended 145 F.