Mardie's Ham Sauce
"This is one of my favourite holiday recipes. My Mother-in-law used to make this every time she made ham and I am happy to share it with you! We serve it cold or warm.
It freezes very well so you can use it at a later date or make it ahead so you have one less thing to do when you are preparing a big meal."
photo by Nif_H
- Ready In:
- 7mins
- Ingredients:
- 4
- Yields:
-
1 cup
- Serves:
- 8-10
ingredients
- 1 cup sugar
- 2 eggs
- 2⁄3 cup white vinegar
- 2 -4 tablespoons dry mustard
directions
- Mix sugar, eggs and vinegar in a double boiler with a whisk. (If you don't have a double boiler, place a metal or glass bowl over a pot of lightly boiling water. I actaully use a small pot in a larger pot with water in it. Be careful not to let any water get in the mixture.).
- Whisk constantly until sauce JUST starts to boil and remove from heat immediately. Add 2 tablespoons of dry mustard and gradually add more to taste. We use the full 4 tablespoons.
- Serve with your ham and enjoy!
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Reviews
-
This is incredibly good, and I know that we will enjoy it on many more things than ham. I am particularly delighted that the sauce is thickened with egg instead of starch, which makes it suitable for the members of my family who are diabetic. I used Splenda instead of sugar, and instead of using a double boiler to cook the sauce, I cooked it in the microwave in a pyrex cup in short, 10 second bursts, whisking VERY well after each 10 seconds until the mixture thickened. I imagine that it would depend on the wattage of your microwave, but this worked well for me. I am sure this delicous sauce will enhance any recipe in which I would serve mustard as a condiment. -
Big, Big Hit at our house. Delicious on turkey, too. Made for your 2011 Football win. -
I made as listed except added a bit dijon mustard to get more of a mustard flavour. I made 1/2 the batch and used 2 tbps dry mustard. The flavours were great and complimented the ham perfectly. Made for 1-2-3 Tag -
My family has been making this recipe for long before I can remember (and I can remember as far back as 30+ years). I don't think there's any point making ham without it. We always make it ahead and serve it as a cold accompaniment to baked ham. I don't let my sauce come to a boil or I find it gets too thick, rather just cook it slow and stir constantly until it is slightly thickened.
RECIPE SUBMITTED BY
Nif_H
Canada
I love great food and I particularly like trying cuisines new to me! Although I don't prepare as much food as I used to, creating in my kitchen is still one of my favourite things to do. Enjoy!
