Easter is almost upon us. And Easter dinner means Easter Ham.
Many years ago I was introduced to this mustard spread. It is the perfect condiment for ham. (I think it would be pretty dang good with roast beef also.)
It hearkens back to the days of jello craze. You know when everybody put gelatin into everything imaginable? There were a lot, A LOT of unpleasant menu items to come out of that era. This recipe is a pleasant outlier. It contains gelatin, it’s made in ring, AND it’s delicious.
I won’t eat ham without it! (Okay, I will, but it makes my heart sad.)
The spread is a little fluffy and creamy. It has a little heat from horseradish and mustard a little sweetness and a little tang.
It’s perfect to cut through the concentrated saltiness of ham.
I don’t actually own any circa 1970 jello molds, but I found a couple mini bundt pans that I use for the mold. I’ve also just put it into bowls or cups. It doesn’t have to be pretty, it just tastes good.
Once it has set, you just put your container in a little warm water for a few seconds and the spread will slide right out when turned upside down. You might have to use a knife to break the suction between the spread and your mold.
This recipe makes quite a bit of sauce, enough for an entire ham. I often cut it in half for my family.
Recipe source: The Lion House Cookbook