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 … … homemade biscuits. 4.9 from 32 reviews Not all dry mustards are created equally, and depending on the type you use, your sauce could taste unpleasantly strong. I don’t have a strong preference of brands here, but in recent years I use the Tone’s ground mustard, which I find at my local co-op.
