My Grandmother’s Mustard Sauce (AKA: “The Ham Sauce”)
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Are you making a ham this holiday? If so, make this mustard sauce, too. It is so delicious and so simple to prepare — it’s a matter of bringing a few ingredients to a boil and then passing the mixture through a strainer. It’s fantastic for leftover ham sandwiches.
In my family, this mustard sauce is as essential as the ham on the holiday table. It takes no time to whisk together, and it is so nice to have on hand for leftover ham sandwiches.
Serve it aside this baked ham with brown sugar glaze.
You can watch the video above, but here’s the visual play-by-play: Gather your ingredients: cream, ground mustard, vinegar, salt, sugar, egg yolks.
Combine them in a sauce pan:
Bring to a simmer over medium heat, whisking often. Do not walk away. As soon as it simmers, it’s done. Strain it.
Store in the refrigerator for up to 1 week (or longer).
It is sooooo nice to have on hand for leftover ham sandwiches on …
My Grandmother’s Mustard Sauce
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 .5 cups
Description
In my family, this mustard sauce is as essential as the ham on the holiday table. It takes no time to whisk together, and it is so nice to have on hand for leftover ham sandwiches.
Ingredients
- 1/2 cup sugar
- 1/4 cup white wine vinegar
- 4 tablespoons dry mustard
- 4 egg yolks
- 1 teaspoon kosher salt
- 1 cup heavy cream
Instructions
- Place a strainer over a medium-sized bowl (able to hold about 2 cups of liquid). Combine all ingredients in a saucepan. Bring to a boil while monitoring closely and stirring often. As soon as the mixture comes to boil, pour it through the strainer into the bowl. Let cool, then cover with plastic wrap and place in the fridge.
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Keywords: mustard, sauce, ham, cream, vinegar, easy
This post may contain affiliate links. Please read my disclosure policy.
7 Comments on “My Grandmother’s Mustard Sauce (AKA: “The Ham Sauce”)”
Ohmyword, your family is such a treasure trove of tasty recipes! I am not a mustard person (would never purposely add it to a sandwich, but wouldn’t turn a mustarded sandwich away), but this sauce is *incredible*. We regularly make real Bavarian pretzels around here, and this mustard sauce will be replacing our cheese sauce. It’s just heavenly. I couldn’t stop dipping and gobbling whatever bread I could find! Thank you, thank you, so much for sharing it with us!
★★★★★
First time hosting Easter, and was looking for something different. Came across both your ham recipe (with the simple glaze) and the Mustard sauce. Both turned out quit well, and were simple to make. My sister, who doesn’t like mustard sauce, was won over.
The mustard sauce is a nice blend of sweet and “mustardy”. Could it be a little too sweet? Maybe. Works extremely well with leftovers as well.
Definitely a keeper!
★★★★★
Hi Mike! So nice to hear all of this, and I could totally see cutting back the sugar in the ham recipe. This is one of those old-fashioned recipes I haven’t ever tinkered with, but I know it would turn out just fine with less sugar. Thanks for writing!
Hi Ali,
I haven’t made this yet, but I have two little questions:
1. Do you buy your ground mustard bulk or have any brand to recommend as 1/4c is more than I generally have on hand or buy at the grocery?
2. How long (I know it says 1 week or longer, but I’m hoping to push the “longer” ) would you feel comfortable keeping this in the refrigerator?
Thank you so very much! I am so appreciative of your work!
take care,
Maureen
Hi Maureen! Thank you for your kind words. Means a lot 🙂 Regarding your questions:
1. Do you buy your ground mustard bulk or have any brand to recommend as 1/4c is more than I generally have on hand or buy at the grocery?
I do not! I buy those little tiny containers of ground mustard … it’s 0.85 ounces — not sure if it ever yields a complete 1/4 cup but I always buy 2 or 3 because I’ll use them eventually.
2. How long (I know it says 1 week or longer, but I’m hoping to push the “longer” ) would you feel comfortable keeping this in the refrigerator?
I would imagine 2 weeks … I know I’ve definitely kept it that long if not longer. I am a believer in tasting: if it tastes fine and there’s no mold, I’ll eat. There is so much vinegar in this recipe, that I think that helps preserve it.
I love your food!!!!!!!! Your videos are perfect!!! The way you prepare the food is easy to understand the recipe. Thank you for not talking. Some times it’s nice to not have noise. .
★★★★★
So nice to hear this, Kathy 🙂 🙂 🙂 Thank you for writing. Means a lot.