mustard mousse for ham

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By Jana Jones
from Covington, TN

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!

serves 10-12
prep time 30 Min
cook time 10 Min
method Stove Top

Ingredients For mustard mousse for ham

  • 1 pkg
    gelatin, unflavored, 1 envelope
  • 1/4 c
    lemon juice
  • 4
    eggs, slightly beaten
  • 2/3 c
    sugar
  • 3 Tbsp
    dijon mustard
  • 1/2 tsp
    salt
  • 1/2 c
    cider vinegar
  • 1/2 c
    water
  • 1/2 pt
    whipping cream, whipped
  • 2 Tbsp
    parsley, chopped, (pretty but optional)
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How To Make mustard mousse for ham

  • 1
    Sprinkle gelatin into lemon juice to soften.
  • 2
    Into heavy saucepan, put eggs, sugar, mustard, salt, vinegar, water, and blend.
  • 3
    Add gelatin mixture.
  • 4
    Cook over medium heat, stirring constantly, until thickened but do not boil.
  • 5
    Chill until thickened but not set.
  • 6
    Fold in whipped cream and parsley (if using).
  • 7
    Pour into mold or bowl and chill until set.
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