Ham is nice.
Most of us like ham.
But in my family, it’s not the ham that gets the attention, it’s the mustard sauce.
There was a hotel in the area I grew up in called ‘The Anderson House’. It was a classic, small hotel that first opened its doors in 1856.
Its most recent claim to fame was giving its guests the option of having a cat for the duration of their stay.
No comment; suffise it to say the gambit apparently didn’t work as they have recently closed their doors.
But this is about their Mustard Sauce.
I don’t know who amongst my extended family first made it or first got a copy of the Anderson House Cookbook with the recipe.
Over the years it has spread and my aunts and uncles, nieces and nephews, siblings, cousins – 1st, 2nd and removed, all make ‘The Mustard Sauce’.
No meal with ham would be complete without it.
People would leave; they would boycott; they would not eat.
You still have time to make it for your holiday dinner. It’s perfect with ham, gorgeous with smoked salmon or gravlax and works well with everything else.
It’s easy to make, keeps well and you already have the ingredients in your pantry.
Trust me on this one….. You need this Mustard Sauce.
1/4 cup sugar
1/4 cup milk
1/4 cup plain white or cider vinegar
2 tbs dry mustard
2 tbs butter
Crack the egg into the top of a double boiler and whisk until beaten.
Add sugar, milk and mustard, whisk well.
Cook over simmering water for about 5 minutes, until sugar and mustard are dissolved and mixture is hot, stirring occasionally.
Add vinegar and continue to cook until thick.
Remove from heat, stir in butter and salt.
Refrigerate. Good with almost everything and keeps a long time.
Note: if you don’t have a double boiler, put a metal bowl on a saucepan partially filled with water. The bottom of the bowl should not touch the water.