Hot Mustard

Many people serve a baked ham for Easter and with it mustard in degrees of heat and sweet. These confections are made in advance, best at least the night before, though always good to have on hand. This recipe is also good with any smoked meat, particularly turkey. Beat well three whole eggs, combine with a cup of Coleman’s dry mustard, a cup of herb vinegar—balsamic or tarragon—and a half cup of light brown sugar. Cook over low heat until thickened, chill and store. This preparation keeps quite well in a tightly sealed container.

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