When you go to the trouble to bake a ham, do it justice by making this lovely mustard sauce to go alongside.
Makes about 1⅓ cups (enough for 8 servings)
½ c sugar
½ c apple cider vinegar
1T dry mustard
In a small saucepan, whisk the egg thoroughly.
Stir in the sugar, vinegar, and dry mustard.
Add in the butter, cut into 4 or 5 pieces.
Cook over medium heat, stirring gently and constantly, while the butter melts and the mixture just starts to boil, and thicken.
Remove from heat.
Strain through a fine sieve to remove any little egg bits.
Pour into a small pitcher.
Serve warm, or at room temperature.
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This mustard sauce was not only easy but fantastic with the ham I served