Since I’m serving a spiral sliced ham on Sunday for Easter dinner, I’m sharing my favorite mustard-based ham sauce recipe. It takes some patience with the stirring and whisking, but I promise you it will be worth the effort. Have a happy Friday and a great Easter/Spring weekend!
Greatest Ham Sauce
This is my favorite mustard sauce to serve with ham and even over asparagus. I often use it in place of hollandaise sauce. For a tangier sauce, add more mustard. For a sweeter sauce, add more sugar. The original recipe came from an old Forum Feasts cookbook, circa 1968.
Ingredients
- 1 cup sugar
- 1 Tablespoon dry mustard
- 3/4 cup cider vinegar
- 1/4 cup water
- 3 eggs, beaten
Instructions
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In a small saucepan, stir together the sugar and dry mustard.
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Turn the stove up to a medium heat and slowly stir in the vinegar and water.
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Slowly whisk in the beaten eggs. Whisk continuously, over a medium-low heat, until the sauce thickens, about 10-15 minutes.
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Pour hot sauce into a pyrex measuring cup or other heat-resistant cup. This sauce can be served hot or cold. It is easily reheated in the microwave and can last in the refrigerator for up to 1 month.
