Grandma Hitchcocks Creamy Mustard Sauce For Ham Recipes

Steps:

• In a small saucepan, off heat, combine sugar, mustard, salt and pepper. Whisk in vinegar until it forms a paste. Add cream, whisking, and beat in yolk. Heat over low heat, whisking constantly, until sauce thickens slightly, do not boil or sauce will curdle.
• Serve the sauce warm with slices of baked ham.

Steps:

• 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.

Steps:

• Place ham steaks in a large skillet. In a small bowl, combine water and mustard; pour over ham. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes on each side or until heated through. Remove from the heat; stir in sour cream and onions.

Steps:

• In a small bowl, mix together the flour, sugar and mustard powder until evenly blended. Whisk together the milk and egg yolks in a saucepan, and slowly whisk in the mustard mixture. Stir in the vinegar. Whisking constantly, bring the mixture to a boil over medium heat, reduce heat to low, and simmer until thickened.

Steps:

• Whisk vinegar, butter, tomato soup, sugar, mustard, and eggs in a saucepan over medium heat, whisking until smooth. Bring to a simmer and whisk constantly until the glaze bubbles and thickens, about 10 minutes.