Mustard Ham Sauce Recipes

MUSTARD SAUCE FOR HAM

Steps:

• In a small saucepan (not an iron pan!), whisk the egg yolks until they are smooth and have lightened a bit in colour.
• Add the sugar, dry mustard and vinegar and whisk together until smooth and well combined.
• Bring the mixture to a boil over medium heat, whisking constantly.
• Lower the heat and simmer, whisking constantly, until the sauce thickens slightly.
• Remove the pan from the heat.
• Serve the mustard sauce either hot or cold. Store it in an airtight container in the refrigerator.

HAM SAUCE (MUSTARD SAUCE)

Steps:

• Bring about 3 inches of water to a simmer in the bottom of a double boiler. Whisk together the sugar, vinegar, tomato soup, mustard powder, egg yolks, and melted butter in the top of the double boiler. Transfer 1/4 cup of the mixture to a small bowl; mix in flour until smooth. Whisk flour mixture back into mustard sauce; combine thoroughly. Cover and turn heat to medium-high.
• Cook sauce until thick, approximately 30 minutes; stir occasionally. Turn heat to low and simmer sauce to hold.

HONEY MUSTARD GLAZED HAM

Steps:

• Preheat the oven to 325 degrees F.
• Place the ham in a small roasting pan, cut-side down, and pour 1/2 cup water into the bottom of the pan. Cover the pan tightly with foil. Bake until the ham is heated through, about 1 1/2 hours.
• Meanwhile, combine the honey, brown sugar, butter, Dijon mustard, whole-grain mustard and thyme in a small saucepan. Cook over medium-low heat until the sugar has dissolved, about 2 minutes.
• Increase the oven temperature to 375 degrees F. While the ham is still hot, remove the foil and carefully pour off the water from the roasting pan; it is fine if a little water remains. Brush about half of the glaze over the ham. Return to the oven, uncovered, for 5 minutes, until the ham is golden brown and beginning to glaze. Brush with the remaining glaze and bake for another 7 to 10 minutes, until the ham is well-browned and glazy; be careful not to let the glaze burn. Serve warm.

MUSTARD-GLAZED HAM

Steps:

• Place ham in a shallow roasting pan; add water to pan. Bake, uncovered, at 325° for 1 hour. , In a small bowl, combine the marmalade, mustard and ginger. Brush some over the ham. Bake 1 hour longer or until a thermometer reads 140°, brushing occasionally with glaze.

TANGY MUSTARD SAUCE FOR HAM

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.

MUSTARD SAUCE FOR HAM

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.

BAKED HAM WITH MUSTARD SAUCE

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.

MUSTARD HAM SAUCE

Steps:

• Stir flour and sugar together.
• Add eggs and mix well.
• Add remaining ingredients.
• Cook over low heat, stirring constantly until thick.
• Serve hot over ham.
• Refrigerate leftover sauce to use for sandwiches.

HAM WITH MUSTARD-CREAM SAUCE

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.

MAPLE MUSTARD SAUCE FOR HAM

Steps:

• Bring mustard and maple syrup to a boil, or until well combined.
• Serve with warm, sliced ham.

MUSTARD SAUCE FOR HAM

Steps:

• Mix all ingredients together in a medium sauce pan.
• Cook over medium-low heat for 15 minutes, stirring often.
• Pour into gravy boat and serve as a condiment for ham.
• May be served warm or cold.