Prep 10 mins
Cook 15 mins
After looking at all and I do mean ALL, LOL the different sauces, dips, glazes and gravies; I took a little of this and that and came up with this. DH even proclaimed it was the best sauce he had ever had and promptly poured it over his mashed potatoes as well. I have to admit I'm rather proud of myself as this was my very first time baking a ham. Both mustards and brown sugar can be changed to taste, we found that this had just enough kick without being over powering and the sweetness was just right.
- 2 tablespoons butter
- 2 tablespoons flour
- 1 -2 cup milk (I used 5% light cream) or 1 -2 cup light cream (I used 5% light cream)
- 2 -3 tablespoons Dijon mustard
- 1 -2 teaspoon dry mustard
- 1⁄2-3⁄4 cup packed brown sugar
- 3 tablespoons finely minced fresh chives
- salt and pepper
- Melt butter in sauce pan and add flour to make a roux, this is a thick paste like consistency.
- Remove from heat.
- Slowly add Dijon mustard and mix thoroughly.
- Add milk slowly while stirring constantly so that you avoid any lumps.
- Add dry mustard, brown sugar and salt and pepper.
- If mixture becomes too thick you can add more milk, chicken or ham stock until you reach desired thickness.
- Cook for 12-15 minutes on medium-low heat and then add chives.
- Both mustards can be changed to taste, we found that this had just enough kick without being overpowering.