Ham Sauce

Ham Sauce

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 12 people
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 tbsp flour gluten free if appropriate
  • 4 large egg yolks
  • 1 tbsp dry mustard
  • 1/2 cup sugar
  • 1/2 cup apple cider vinegar Bragg & Heinz are gluten free
  • 1 cup milk

Instructions

  • 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
  • Mix the flour, sugar, eggs and dry mustard together in a heavy bottom sauce pan
  • 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
  • Bring the mixture to a boil over medium heat - whisking often to remove any lumps
  • Boil the mixture, stirring often to ensure it doesn't burn, until the custard becomes thick (like hot pudding) - about 5 to 10 minutes
  • Let the sauce cool to room temperature and refrigerate if not using immediately
  • Serve the sauce with ham at room temperature or cold. Refrigerate the leftover sauce. It's fabulous on sandwiches

Join the Conversation

  1. Hi Maggie!

    1. Very interesting, I have never heard of a sauce like this!

    2. Hi Becky-

      Welcome to KilKenney Kitchen! I love comments/feedback and ideas

  2. Mary Hogan-Bard says:

    Oh my GOSH!!! The ham sauce is the BEST!
    Loved by all!
    It’s great on asparagus and I’m going to
    use on eggs Benedict too!
    Thanks Maggie!

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