Mustard Spread-Perfect for Condiment for Ham

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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.)Mustard Spread

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.)

mustard spread

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.

Mustard Spread- The Perfect for Condiment for Ham

Yield: 4 cups

Serving Size: Enough for 1 large ham

Mustard Spread- The Perfect for Condiment for Ham


  • 1 envelope gelatin
  • 2 tablespoons cold water
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 3 tablespoons dry mustard
  • 1/2 cup vinegar
  • 1/2 cup water
  • 4 eggs, well beaten
  • 1 tablespoon creamy horseradish
  • 3/4 cup heavy whipping cream


  1. Place 2 tablespoons water in a shallow dish, sprinkle gelatin over water to bloom. Set aside
  2. In a small sauce pan, mix together sugar, salt and mustard. Add the vinegar, water and eggs. Beat well.
  3. Place over medium low heat, whisking constantly. When mixture thickens and reaches 160 degrees, remove from heat immediately. Whisk in horseradish and bloomed gelatin.
  4. Strain through a fine strainer in a large bowl to remove any cooked egg pieces. Place in the refrigerator.
  5. Meanwhile, whip cream to a medium stiff peak.
  6. When egg mixture has cooled enough to touch, but is not all the way chilled, carefully fold whipped cream and egg mixture.
  7. Pour into a 4 cup jello ring mold or whatever you have available.
  8. Chill until set at least 2-3 hours.
  9. Dip mold in warm water for a few seconds and invert onto a serving dish.

Recipe source: The Lion House Cookbook

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