Saturday, April 4, 2009

ham sauce

This was my great grandmother's family's ham sauce recipe. It says great grandma Britton but I think her maiden name was dutch... it's my Dad's Dad's Mom's family recipe ;) with Easter coming up I figured some of you may be having ham.


1/2 cup tomato soup
1/2 cup sugar
1/2 cup prepared mustard
1/2 cup vinegar (apple cider vinegar)
1/2 cup butter
3 egg yolks, beaten

In a medium-small saucepan over medium heat mix all ingredients except egg yolks. Whisk until butter melts and sugar is dissolved. Lower heat to simmer and incorporate egg yolks until sauce thickens, being careful not to scramble the eggs in the sauce. Remove from heat and let cool prior to refrigerating.

It's usually best if you let the eggs get to room temp so you have less of a chance of scrambling them when you add them to the sauce. It is good with ham or on sandwiches the day after with leftover ham or turkey. It's a mustard sauce with a kick from the vinegar.

No comments:

Post a Comment