Mardie's Ham Sauce
- Ready In:
- 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
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.
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.