Christmas Recipes | Recipes | Side Dishes
ByRita Joy
Take your holiday ham to the next level with this old fashioned mustard sauce recipe of Grandma’s. This warm mustard sauce for ham is a lip smacking combination of tangy and sweet and can be made on the stovetop in just a few minutes.
Grandma’s Mustard Sauce – Our “Ham Sauce” Recipe
While I worked as the head chef at a camp and conference center for 2 years, I had the priviledge of learning some amazing tips and tricks (and recipes!) from some trained red seal chefs.
I learned that sauces are really important to chefs, and they take pride in making them just right. The right sauce paired with the right dish can take something from ordinary to extraordinary!
My grandma wasn’t a red seal chef, but I never tasted anything she made that I didn’t like (except lamb…but I don’t think that was her fault!;)). I found this recipe in her recipe box and tried it out one day when we were first married. And now we don’t ever have ham without it!
Why You’ll Love this Mustard Sauce Recipe:
- It’s quick! You can make this in just a few minutes on the stovetop.
- It can be made ahead. If you’re planning a big holiday dinner, this sauce can be made in advance and refrigerated. Then, before the big dinner, it can be popped into the microwave to be heated up.
- Perfect for ham dinner and leftover ham sandwiches. This warm mustard sauce is delicious with a holiday ham dinner – and also tastes great on leftover ham sandwiches.
- This simple mustard sauce is made without honey – Although I love a good honey mustard sauce, this recipe doesn’t use honey.
Gather together the Mustard Sauce for Ham Ingredients
- 2/3 cup white vinegar
- 1 cup white sugar
- 4 teaspoons dry mustard powder
- 2 eggs
Step by Step Instructions for this Tangy Mustard Sauce
- Combine all the ingredients in a saucepan and beat together with a whisk until it’s as smooth and combined as possible.
- Heat over medium high heat, stirring constantly with a whisk until the sauce comes to a boil and starts to thicken.
- The sauce will have some lumps in it – which is totally normal. Just use asmall fine mesh strainer (affiliate link) and strain the sauce into a wide mouth jar or bowl. What strains through will be lovely and smooth.
- Serve it warm immediately, or cover and store in the refrigerator until you’re ready to use it. Heat it in a microwave safe container when ready to use.
Serve mustard sauce along side ham slices for a delicious treat!
Other uses for this Simple Mustard Sauce Recipe
Now that you’ve mastered the art of making warm mustard sauce for ham, it’s time to let your creativity shine. While this sauce is perfect for ham slices, it can also be used in a variety of other dishes. Here’s a few ideas:
- Warm mustard sauce can be used as a dipping sauce for chicken tenders, crispy fries, or even roasted vegetables.
- Use mustard sauce as a marinade for grilled chicken or pork. Marinate your meat for at least an hour, grill it to perfection, and drizzle some more sauce on top for an extra punch of flavor.
- Mustard sauce makes a great condiment for ham sandwiches! Here’s how I’ve been making mine: toast your favorite slice of bread, spread on some mustard sauce, then layer on sliced ham and cheddar cheese. Microwave for 15 seconds to just let the cheese start to melt. Yum!!
Other Sauce Recipes:
- Evaporated milk chocolate sauce – (The BEST hot fudge sauce!)
- Cheese sauce for baked potatoes works great for a baked potato bar.
- This quick and easy meatloaf recipe has a super yummy sauce baked on the top!
- Non-alcoholic hard sauce is perfect for christmas pudding steamed
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Mustard Sauce for Ham Slices
Yield: 1 cup
Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 2 minutes
Take your holiday ham to the next level with this old fashioned mustard sauce recipe of Grandma’s. This warm mustard sauce for ham is a lip smacking combination of tangy and sweet and can be made on the stovetop in just a few minutes.
Ingredients
- 2/3 cup white vinegar
- 1 cup white sugar
- 4 teaspoons dry mustard powder
- 2 eggs
Instructions
- Combine all the ingredients in a saucepan and beat together with a whisk until it’s as smooth and combined as possible.
- Heat over medium high heat, stirring constantly with a whisk until the sauce comes to a boil and starts to thicken.
- The sauce will have some lumps in it – which is totally normal. Just use asmallfine mesh strainer(affiliate link) and strain the sauce into a wide mouth jar or bowl. What strains through will be lovely and smooth.
- Serve it warm immediately, or cover and store in the refrigerator until you’re ready to use it. Heat it in a microwave safe container when ready to use.
