Mardie's Ham Sauce

Submitted by Nif_H

"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."

 

• Ready In: 7mins
• Ingredients: 4
• Yields: 1 cup
• Serves: 8-10

ingredients

• 1 cup sugar
• 2 eggs
• 2⁄3 cup white vinegar
• 2 -4 tablespoons dry mustard

directions

1. 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.).
2. 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.
3. Serve with your ham and enjoy!

Reviews

[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.

 

[SB61287]

Big, Big Hit at our house. Delicious on turkey, too. Made for your 2011 Football win.

 

[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

 

[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.