mustard mousse for ham
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This recipe was given to me by my 102 year old mother-in-law before she passed. Once we had it with our Christmas ham, we couldn't imaging eating ham without it. It's awesome on leftover ham sandwiches too. I'm thinking it would also go well with corned beef, pastrami, or roast beef. I've never been able to find out, there's never any left!
yield
10 -12
prep time
30 Min
cook time
10 Min
method
Stove Top
Ingredients For mustard mousse for ham
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1 pkggelatin, unflavored, 1 envelope
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1/4 clemon juice
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4eggs, slightly beaten
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2/3 csugar
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3 Tbspdijon mustard
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1/2 tspsalt
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1/2 ccider vinegar
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1/2 cwater
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1/2 ptwhipping cream, whipped
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2 Tbspparsley, chopped, (pretty but optional)
How To Make mustard mousse for ham
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1Sprinkle gelatin into lemon juice to soften.
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2Into heavy saucepan, put eggs, sugar, mustard, salt, vinegar, water, and blend.
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3Add gelatin mixture.
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4Cook over medium heat, stirring constantly, until thickened but do not boil.
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5Chill until thickened but not set.
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6Fold in whipped cream and parsley (if using).
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7Pour into mold or bowl and chill until set.
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