Susan’s Sweet Mustard Sauce for Ham: A Family Favorite
The aroma of a perfectly baked ham, glazed and glistening, always takes me back to my grandmother’s kitchen. But what truly elevated her holiday hams wasn’t just the meat itself, it was the accompanying sauce – a vibrant, sweet, and tangy mustard creation that was the star of the show. I remember sneaking spoonfuls of it straight from the serving bowl, the delightful bite of the mustard tempered by the sweetness, making my eyes water in the best possible way. This recipe, inspired by Susan’s version, captures that magic perfectly, bringing back cherished memories with every taste.
Recipe Overview
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: About 2 cups
- Dietary Type: Not specified
Ingredients
- 4 eggs, beaten
- ½ cup water
- ¾ cup sugar
- 3 tablespoons dry mustard
- ½ teaspoon salt
- ⅜ cup vinegar (about 6 tablespoons)
Equipment Needed
- Medium saucepan
- Whisk
- Measuring cups and spoons
Instructions
- Begin by beating the eggs in a medium bowl until they are well combined and slightly frothy. This ensures a smooth and even consistency in the final sauce.
- In a medium saucepan, combine the beaten eggs, water, sugar, dry mustard, salt, and vinegar. Make sure all ingredients are added to the pan before you begin heating it.
- Place the saucepan over low heat (a setting of 3 or 4 on most stovetops). It’s crucial to maintain a low temperature to prevent the eggs from curdling.
- Whisk the mixture constantly for about 5 minutes. This ensures that the ingredients are well combined and prevents the eggs from sticking to the bottom of the pan. Continue whisking periodically for the remaining time. Do not boil.
- Continue to cook over low heat, whisking frequently (about every 2 minutes) to prevent sticking, until the sauce thickens to your desired consistency. This should take approximately another 5 minutes. The sauce is ready when it coats the back of a spoon and leaves a clear line when you run your finger through it.
- Once the sauce reaches the right consistency, remove it from the heat and allow it to cool slightly. It will thicken further as it cools.
Expert Tips & Tricks
- Patience is key: Cooking the sauce over low heat is essential to prevent the eggs from curdling. Rushing the process will result in a grainy texture.
- Whisking is your friend: Consistent whisking ensures even cooking and prevents sticking, resulting in a smooth and creamy sauce.
- Taste as you go: Adjust the sweetness and tanginess to your liking by adding a touch more sugar or vinegar, but do so sparingly and taste after each addition.
- Mustard intensity: For a milder flavor, especially if serving to children, reduce the amount of dry mustard by up to 1 tablespoon.
- Don’t overcook: Overcooking the sauce will result in a thick, pasty consistency. Remove it from the heat as soon as it coats the back of a spoon.
Serving & Storage Suggestions
This sweet mustard sauce is the perfect accompaniment to a baked ham, bringing a vibrant sweetness and tanginess that complements the savory meat beautifully. It can be served warm or cold, depending on your preference.
Beyond ham, this sauce is incredibly versatile. Try it as a dipping sauce for:
- Hard-boiled eggs
- Pretzels
- Grilled sausages
- Chicken nuggets
To store leftover sauce, transfer it to an airtight container and refrigerate immediately. It will keep in the refrigerator for up to 5 days. Note that the sauce will thicken further as it cools. It is not recommended to freeze the sauce as the texture may change upon thawing.
To reheat, gently warm the sauce in a saucepan over low heat, whisking frequently, or microwave in short bursts, stirring in between.
Nutritional Information
Please note that the following nutritional information is an estimate and can vary based on specific ingredients and portion sizes.
| Nutrient | Amount per Serving (approx. 2 tbsp) | % Daily Value* |
|---|---|---|
| Calories | 80 kcal | 4% |
| Total Fat | 2g | 3% |
| Saturated Fat | 0.5g | 3% |
| Cholesterol | 70mg | 23% |
| Sodium | 80mg | 3% |
| Total Carbohydrate | 15g | 5% |
| Dietary Fiber | 0g | 0% |
| Sugars | 13g | N/A |
| Protein | 1g | 2% |
*Percent Daily Values are based on a 2,000 calorie diet.
Variations & Substitutions
- Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce for a spicy twist.
- Honey Sweetened: Substitute the sugar with an equal amount of honey for a different flavor profile.
- Maple Syrup Version: For a richer, more complex sweetness, swap out the sugar for maple syrup. The flavor will be deeper, and the sauce will have a beautiful amber color.
- Brown Sugar Delight: Using brown sugar instead of white sugar will add a caramel-like depth to the sauce.
- Apple Cider Vinegar: Try using apple cider vinegar instead of white vinegar for a slightly sweeter and fruitier flavor.
FAQs (Frequently Asked Questions)
Q: Why is my mustard sauce lumpy?
A: Lumps usually indicate that the eggs have curdled due to high heat. Be sure to cook the sauce over low heat and whisk constantly to prevent this.
Q: Can I make this sauce ahead of time?
A: Yes! In fact, the sauce often tastes better after the flavors have had a chance to meld. Store it in the refrigerator for up to 5 days.
Q: Can I use a different type of mustard?
A: While dry mustard is recommended for the best texture and flavor, you could experiment with other types, but the consistency and taste will differ. Dijon mustard could work in a pinch, but reduce the amount slightly as it’s more potent.
Q: Is this sauce suitable for freezing?
A: Freezing is not recommended as it can alter the texture of the sauce. The eggs may separate, resulting in a grainy consistency upon thawing.
Q: How do I thin the sauce if it becomes too thick in the refrigerator?
A: Gently reheat the sauce over low heat, whisking in a teaspoon of water or vinegar at a time until you reach your desired consistency.
Final Thoughts
This sweet mustard sauce is more than just a condiment; it’s a taste of home, a reminder of cherished memories, and a guaranteed crowd-pleaser. Whether you’re serving it alongside a holiday ham or using it as a creative dipping sauce, I encourage you to give this recipe a try. It’s surprisingly simple to make, and the flavor payoff is immense. Don’t be afraid to experiment with the variations and find your own perfect balance of sweet and tangy. Enjoy!