Saturday afternoon we headed over to our good friends Don and Brenda's for the potluck. I couldn't wait to get there as their daugher Becky had recently had her first child Max and I was desperate for a squeeze. Many moons ago, Becky used to babysit my boys and here she was a mother now too. Max was a lovely little bundle in my arms but the competition was fierce amongst the women to have a squeeze so I had to share. Boo hiss.
Anyways always a good time to be had with that clan and we went on to share a lovely Easter meal. I had taken a ham, bacon wrapped stuffing balls (always a favourite), and sweet and sour mustard sauce for the ham. Now Dear Reader, there is a story behind this sauce. My family calls it "magic sauce" which is what my dear Auntie Ann calls it. I'm quite sure the more we get to know one another you will hear alot more about her. Way back in 1989, my Auntie Ann gave me my first copy of "The Joy of Cooking" (I own four different copies) for Christmas and it is from that edition that I share this gem of a recipe today. It makes boring old ham magical. Behold the simplicity people!
Sweet & Sour Mustard Sauce
Adapted from "The Joy of Cooking" 45th printing, September 1988
1/2 cup sugar
1 tbsp flour
4 tsp dry mustard
2 cups cream ( I use half and half)
2 egg yolks
1/2 cup vinegar
Combine in double boiler (I use a metal bowl resting over a pot of boiling water) the sugar, flour and dry mustard. In measuring cup whisk together egg yolks and cream. Gradually add to dry ingredients in metal bowl. Whisk continuously until thickened. Be patient. Once thickened, stir in vinegar. Pour into your best gravy boat or fancy little jug and serve with ham.
The leftovers thicken considerably overnight in the fridge and spread like mayo....quite nice on some nicely toasted bread with some of the leftover ham.