Grandma Hitchcock’s Creamy Mustard Sauce for Ham

Grandma Hitchcock’s Creamy Mustard Sauce For Ham Recipe

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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


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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

How to Make Grandma Hitchcock’s Creamy Mustard Sauce for Ham


  1. 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.
  2. 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.

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About Grandma Hitchcock’s Creamy Mustard Sauce for Ham

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

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