grandma hitchcock’s creamy mustard sauce for ham
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You can serve this sauce warm or at room temperature, which is great to serve with a buffet. Just be sure to refrigerate leftovers. Source: unknown
yield
2 1/2 cups
cook time
15 Min
method
Stove Top
Ingredients For grandma hitchcock’s creamy mustard sauce for ham
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1/4 cup colman's mustard powder
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1/2 cup sugar
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2 tsp.. salt
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1/2 t. freshly ground black pepper
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1/2 cup white vinegar
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2 cups heavy cream
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4 large egg yolks, beaten
How To Make grandma hitchcock’s creamy mustard sauce for ham
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1Mix mustard, sugar, salt and pepper in a pan. Add vinegar and whisk to blend well. Add cream and egg yolks to the pan, put over low heat land cook,stirring til thickened and smooth. Serve. Makes 2 1/2 cups. Store any leftover sauce in refrigerator for 1 to 2 days.
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2It will thicken up like mayonnaise and makes an unbelievably good spread for ham sandwiches. A little side note: The cardinal sin when cooking a ham, not matter what kind, is heating it at too high a temperature for too long. The secret is low oven temp, 275, til it reaches an internal temperature of 135, which can take as long as 6 hours. Let ham rest for 15 to 30 minutes before carving.
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