Mustard Sauce For Ham 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.

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.

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.

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.

GLAZED HAM WITH APRICOT-MUSTARD SAUCE

Steps:

• Preheat oven to 375 degrees, with rack in lowest position. Line a large roasting pan with aluminum foil; place roasting rack in pan.
• With a sharp knife, trim fat, leaving a 1/4-inch-thick layer. Lightly score fat in a diamond pattern (do not cut into meat). Place ham, fat side up, on rack; roast 1 hour.
• Meanwhile, in a small saucepan, combine jam and mustard (they can be mixed and refrigerated up to 1 day ahead). Transfer 1/2 cup mixture to a small bowl to glaze ham. Set aside saucepan with remaining mixture.
• After 1 hour, brush ham with glaze. Repeat every 15 minutes until brown and shiny, and an instant-read thermometer inserted in the thickest part, avoiding bone, registers 130 degrees, about 1 hour more (if glaze starts to burn, tent ham with buttered foil). Discard unused glaze. Remove ham from oven; cover loosely with buttered foil to keep warm. Temperature will then rise another 5 to 10 degrees.
• Bring jam mixture in saucepan to a boil. Carve ham, reserving bone and 2 cups of meat for Split Pea Soup. Serve with sauce.

GRILLED HAM STEAK WITH MUSTARD SAUCE

Steps:

• Cut outer edge of fat on ham diagonally at 1-inch intervals to prevent curling (do not cut into ham). Mix mustard, honey and preserves.
• Heat coals or gas grill for direct heat. Grill ham uncovered 4 to 6 inches from medium-high heat 4 minutes. Turn ham; brush with mustard mixture. Grill 4 minutes longer. Turn ham again; brush with remaining mustard mixture. Grill about 2 minutes longer or until heated through.

HAM CROQUETTES WITH MUSTARD SAUCE

Steps:

• In a small bowl, combine the ham, onion and parsley; set aside., In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir into ham mixture., Spread into an 8-in. square baking dish; cover and refrigerate for at least 2 hours., In a shallow bowl, combine egg and water. Place bread crumbs in a separate shallow bowl. Shape ham mixture into 12 balls (mixture will be soft); roll each ball in egg mixture, then in bread crumbs. Cover and refrigerate 2 hours longer., In an electric skillet or deep fryer, heat oil to 375°. Fry croquettes, a few at a time, for 2-3 minutes or until golden brown, turning once. Drain on paper towels., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in mustard. Serve with croquettes.

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.

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 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.

MUSTARD SAUCE

Steps:

• Melt butter in small saucepan and add shallots, stirring briefly until wilted.
• Add wine and cook about 30 seconds, stirring. Add mustard and stir.
• Add cream and bring to boil. Cook down over relatively high heat about 3 minutes or until reduced to about 3/4 cup.

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.

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.