Ham Sauce Mustard 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.

ENGLISH MUSTARD SAUCE

Steps:

• Put the shallots, wine, bay leaf and sugar in a pan and set over a medium heat. Simmer until the wine has reduced by half and the shallots have softened. Stir in the 2 mustards and crème fraîche. Serve warm or cold.

SMOKED HAM WITH SWEET COUNTRY MUSTARD SAUCE

Steps:

• Whisk sugar and vinegar in medium bowl until sugar dissolves. Whisk in mustards. Season sauce to taste with salt and pepper. Cover and refrigerate sauce 1 day. (Can be prepared 3 days ahead. Keep refrigerated.) Serve ham with sauce.

HAM LOAF WITH MUSTARD SAUCE

Steps:

• In a large bowl, combine the bread crumbs, milk and eggs. Crumble meat over mixture and mix well. In a small bowl, combine brown sugar, cloves and mustard. Spread in two greased 9x5-in. loaf pans. Press meat mixture on top. Bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 160°. Let stand for 10 minutes before inverting onto serving platters., For sauce, combine egg yolks, mustard, vinegar, sugar, water and salt in a heavy saucepan. Cook and stir over low heat until mixture is thickened and reaches 160°, about 5 minutes. Remove from the heat. Stir in butter and horseradish. Cool. Fold in cream. Serve with ham loaves.

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.

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.

HAM WITH PARSLEY-MUSTARD SAUCE

Steps:

• In a medium bowl, combine mustard, parsley, and mayonnaise; season with salt and pepper. (To store, refrigerate up to 3 days.)
• If desired, heat ham, according to package instructions; slice and serve with sauce.

SUSAN'S SWEET MUSTARD SAUCE FOR HAM

Steps:

• Combine all ingredients (beat eggs first).
• Cook on low heat (3 or 4 to start).
• Whisk about every 2 minutes until thickened.
• Don't be tempted to cook on too high a heat as it will cause the eggs to curdle.

SHREDDED HAM AND CHICKEN IN MUSTARD SAUCE

Steps:

• Arrange the shredded chicken, ham, carrots, celery and bean sprouts in separate concentric circles or any decorative pattern on a large platter.
• Prepare the mustard sauce by blending the powdered mustard and hot water to a smooth paste. Cover and let sit 10 minutes to bring out the mustard's flavor. Add the remaining ingredients and mix to a smooth sauce. Transfer it to a decorative serving dish. Before serving, add the sauce to the salad and toss lightly to coat. Spoon some of the chicken and ham mixture into a steamed spring roll wrapper or a Mandarin pancake, roll up and eat. The salad may also be served without the pancakes by pouring the sauce on each serving.

MUSTARD SAUCE FOR HAM

Steps:

• In a double boiler (I have also just added all ingredients into a small saucepan) mix egg, sugar, dry mustard and flour. Gradually add vinegar and cream stirring constantly until it thickens.