Grandma Hitchcock’s Creamy Mustard Sauce For Ham Recipe

No Photo

Have you made this?

 Share your own photo!

Grandma Hitchcock’s Creamy Mustard Sauce for Ham

Lynnda Cloutier


You can serve this sauce warm or at room temperature, which is great to serve with a buffet. Just be sure to refrigerate leftovers. Source: unknown

pinch tips: How to Remove a Yolk


 Be the First


2 1/2 cups


15 Min


Stove Top


1/4 cup colman's mustard powder
1/2 cup sugar
2 tsp.. salt
1/2 t. freshly ground black pepper
1/2 cup white vinegar
2 cups heavy cream
4 large egg yolks, beaten

Directions Step-By-Step

Mix mustard, sugar, salt and pepper in a pan. Add vinegar and whisk to blend well. Add cream and egg yolks to the pan, put over low heat land cook,stirring til thickened and smooth. Serve. Makes 2 1/2 cups. Store any leftover sauce in refrigerator for 1 to 2 days.
It will thicken up like mayonnaise and makes an unbelievably good spread for ham sandwiches. A little side note: The cardinal sin when cooking a ham, not matter what kind, is heating it at too high a temperature for too long. The secret is low oven temp, 275, til it reaches an internal temperature of 135, which can take as long as 6 hours. Let ham rest for 15 to 30 minutes before carving.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Non-Edible or Other
Regional Style: American