Wednesday, December 23, 2009

Mustard Ring

A bitter cold wind is whistling around the house today, but I'm warm and toasty inside, and plotting out our Christmas dinner. We're serving ham this year, thanks to a Christmas elf sister. Thanks sis! ♥

Now, don't tell sister-elf, but I'm not a big fan of ham. Never have been. But if you serve a mustard ring with your ham -- look out! I will "pig out"!
(pun intended! heh heh)

So what the heck is a mustard ring?

It's a pale yellow creation -- very pretty, and if you see it on the table, you might be fooled into thinking it's a light lemon dessert. But this little side dish belongs with the ham, not the desserts. The few times I've seen this served, it's been done it a pretty mold (like in the picture). How does it taste? That's a little hard to describe -- there's a light, chiffony, sweet and sour thing going on there -- but the mix of flavors is a perfect match for ham. It's delicious!

Be brave! Give this recipe a try. I promise ham will never be the same at your house...

Mustard Ring
serves 4

4 eggs, beaten well

3/4 cup sugar

1 Tablespoon dry mustard

1/2 teaspoon salt

...then, dissolve:

1 envelope Knox gelatin

3/4 cup white vinegar

1/4 cup water


Mix all together. Cook in double boiler, or a thick pan. Stir until mixture becomes thick. Keep stirring until done. Let it cool.

Add 1 cup whipped canned milk. (freeze milk to 'slushy').

Pour into a mold, or a bowl if you prefer. Refrigerate until firm and set.


My recipe is from a dear family friend, but you can also find another recipe here.


picture credit


Christine said...

We are having ham also!
Might give this a try.
Merry Christmas!

Elena said...

Wow, I've never even heard of such a thing. Interesting. And I only like salty country hams. I'm not into the sweet glazed ham thing. My mom makes ham gravy and serves it over mashed potatoes. Normal to me, but my hubby says it must be a southern thing. What do you think?