By Kevin Williams
You have leftover ham from Easter in your fridge, right? Sure, everyone does. And you can have it on sandwiches or in casseroles. But, wow, this mustard sauce looks amazing. I would you could just cook your ham as usual and then dip some ham into this.
This is a new series we'll have on here occasionally featuring recipes from the Christholm old Amish farmstead in Woodsdale, Ohio. The farmstead was once the hub of a vibrant Amish community in southwest Ohio, founded by Samuel Augspurger. These recipes are from the collection of Shirley Gingerich. Shirley is a descendant of one of the original Augspurger family members and many of the recipes featured in this series have connections to the community.
Now, check out this recipe!
Chrisholm Amish Heritage Recipe Series: Mustard Glaze for Ham
- 1 tablespoon flour
- 1 tablespoon dry mustard
- 1 cup milk
- 3 /4 cup sugar
- 2 egg yolks
- 1 /2 cup cider vinegar
- Mix dry ingredients together.
- Add milk and egg yolks, beaten together.
- Add vinegar and cook until thick in a double-boiler (or just do it in a low-heat saucepan, don't let it stick to the sides).
- Can be made in batches and frozen for 2 - 4 months.