mustard mousse for ham
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!
No Image
prep time
30 Min
cook time
10 Min
method
Stove Top
yield
10-12 serving(s)
Ingredients
- 1 package gelatin, unflavored, 1 envelope
- 1/4 cup lemon juice
- 4 - eggs, slightly beaten
- 2/3 cup sugar
- 3 tablespoons dijon mustard
- 1/2 teaspoon salt
- 1/2 cup cider vinegar
- 1/2 cup water
- 1/2 pint whipping cream, whipped
- 2 tablespoons parsley, chopped, (pretty but optional)
How To Make mustard mousse for ham
-
Step 1Sprinkle gelatin into lemon juice to soften.
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Step 2Into heavy saucepan, put eggs, sugar, mustard, salt, vinegar, water, and blend.
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Step 3Add gelatin mixture.
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Step 4Cook over medium heat, stirring constantly, until thickened but do not boil.
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Step 5Chill until thickened but not set.
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Step 6Fold in whipped cream and parsley (if using).
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Step 7Pour into mold or bowl and chill until set.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Side Dishes
Category:
Other Sauces
Category:
Pork
Keyword:
#Thanksgiving
Keyword:
#Christmas
Keyword:
#ham
Keyword:
#Elegant
Keyword:
#best
Keyword:
#traditional
Keyword:
#Addictive
Ingredient:
Dairy
Diet:
Wheat Free
Diet:
Soy Free
Culture:
Southern
Method:
Stove Top
Tag:
#Heirloom
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