Mardie's Ham Sauce

"This is one of my favourite holiday recipes. My Mother-in-law used to make this every time she made ham and I am happy to share it with you! We serve it cold or warm. It freezes very well so you can use it at a later date or make it ahead so you have one less thing to do when you are preparing a big meal."
Mardie's Ham Sauce created by Nif_H
Ready In:
1 cup




  • Mix sugar, eggs and vinegar in a double boiler with a whisk. (If you don't have a double boiler, place a metal or glass bowl over a pot of lightly boiling water. I actaully use a small pot in a larger pot with water in it. Be careful not to let any water get in the mixture.).
  • Whisk constantly until sauce JUST starts to boil and remove from heat immediately. Add 2 tablespoons of dry mustard and gradually add more to taste. We use the full 4 tablespoons.
  • Serve with your ham and enjoy!

Join The Conversation

sort by:
  1. Sweet Baboo
    This is incredibly good, and I know that we will enjoy it on many more things than ham. I am particularly delighted that the sauce is thickened with egg instead of starch, which makes it suitable for the members of my family who are diabetic. I used Splenda instead of sugar, and instead of using a double boiler to cook the sauce, I cooked it in the microwave in a pyrex cup in short, 10 second bursts, whisking VERY well after each 10 seconds until the mixture thickened. I imagine that it would depend on the wattage of your microwave, but this worked well for me. I am sure this delicous sauce will enhance any recipe in which I would serve mustard as a condiment.
  2. SB61287
    Big, Big Hit at our house. Delicious on turkey, too. Made for your 2011 Football win.
  3. Nif_H
    Mardie's Ham Sauce Created by Nif_H
  4. Deantini
    I made as listed except added a bit dijon mustard to get more of a mustard flavour. I made 1/2 the batch and used 2 tbps dry mustard. The flavours were great and complimented the ham perfectly. Made for 1-2-3 Tag
  5. HarlinMG
    My family has been making this recipe for long before I can remember (and I can remember as far back as 30+ years). I don't think there's any point making ham without it. We always make it ahead and serve it as a cold accompaniment to baked ham. I don't let my sauce come to a boil or I find it gets too thick, rather just cook it slow and stir constantly until it is slightly thickened.



Find More Recipes