Ham Sauce

Ham Sauce
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This old family recipe is fantastic. The mixture of what seems like odd ingredients result in a delicious, unique sauce that is perfect with an Easter ham and, of course, on those leftover ham sandwiches. From my family to yours, I hope you enjoy it.
Servings Prep Time
12 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
12 people 10 minutes
Cook Time
20 minutes
Ham Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This old family recipe is fantastic. The mixture of what seems like odd ingredients result in a delicious, unique sauce that is perfect with an Easter ham and, of course, on those leftover ham sandwiches. From my family to yours, I hope you enjoy it.
Servings Prep Time
12 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
12 people 10 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Measure out the ingredients -for a gluten free sauce, use a gluten free flour mix. I like the Bob's Red Mill All Purpose Baking Flour. It's a versatile flour blend that works well in many recipes. If you can't find it, use another gluten free flour blend
  2. Mix the flour, sugar, eggs and dry mustard together in a heavy bottom sauce pan
  3. Add in the vinegar and milk and stir to combine. I know it sounds odd to mix vinegar and milk, but trust me it works beautifully
  4. Bring the mixture to a boil over medium heat - whisking often to remove any lumps
  5. Boil the mixture, stirring often to ensure it doesn't burn, until the custard becomes thick (like hot pudding) - about 5 to 10 minutes
  6. Let the sauce cool to room temperature and refrigerate if not using immediately
  7. Serve the sauce with ham at room temperature or cold. Refrigerate the leftover sauce. It's fabulous on sandwiches
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