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.
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
Hi Maggie!
Very interesting, I have never heard of a sauce like this!
Hi Becky-
Welcome to KilKenney Kitchen! I love comments/feedback and ideas
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!