Mustard Mousse For Ham 5 Recipes

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MUSTARD MOUSSE



Mustard Mousse image

A wonderful accompaniment, to Easter ham, or anything else that would be complimented by a light mustard-y flavor and an attractive presentation. For a sit-down meal, you might also prepare this in small, individual cups or molds. Adapted from Cookery For Entertaining.

Provided by RecipeMonster

Categories     < 60 Mins

Time 40m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 10

1 (1/4 ounce) envelope unflavored gelatin
1/4 cup lemon juice
4 eggs
3/4 cup sugar
3 tablespoons dijon-style mustard
1/2 teaspoon salt
1/2 cup cider vinegar
1/2 cup water
1/2 pint whipping cream, whipped
2 tablespoons parsley, chopped

Steps:

  • Sprinkle the gelatin over the lemon juice and let it stand for about 5 minutes to soften.
  • In a medium-size saucepan whisk the eggs and add the sugar, mustard, salt, vinegar and water. Beat until well blended.
  • Add the softened gelatin mixture.
  • Place the saucepan over moderate heat and cook, stirring constantly, until the mixture begins to thicken;do not allow the mixture to boil.
  • Refrigerate until the mixture is thickened and almost set, stirring occasionally with a rubber spatula to determine thickness (the mixture should make soft mounds when scooped up and dropped from the spatula). Meanwhile, oil a 4-cup mold and set it aside.
  • When the gelatin/mustard mixture has thickened, gently fold the whipped cream and parsley into the thickened mixture.
  • Pour the mousse into the prepared mold, cover with plastic wrap and refrigerate for several hours or overnight to set. May be refrigerated up to 3 days.
  • To unmold, run the tip of table knife around the edges of the mold, dip the bottom of the mold in warm water and invert onto a serving platter. I use a Tupperware mold, so it just slips right out.

Nutrition Facts : Calories 220.3, Fat 13.5, SaturatedFat 7.6, Cholesterol 146.5, Sodium 195, Carbohydrate 20.6, Fiber 0.1, Sugar 19.2, Protein 4.6

MUSTARD MOUSSE FOR HAM



Mustard Mousse for Ham image

This is a Thanksgiving tradition. We always have a ham and serve this with it. I was dubious at first, but have loved it ever since I tasted it!

Provided by wilco

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 8h20m

Yield 50

Number Of Ingredients 9

1 (.25 ounce) envelope unflavored gelatin
2 tablespoons cold water
¾ cup white sugar
¼ cup mustard powder
½ teaspoon salt
⅔ cup apple cider vinegar
⅓ cup water
4 eggs
1 cup whipping cream

Steps:

  • Dissolve the gelatin in 2 tablespoons cold water; place in a blender with the sugar, mustard, salt, vinegar, and 1/3 cup water. Blend until smooth. Add the eggs and blend again until smooth.
  • Place a mixing bowl over a pot of boiling water. Pour the mustard mixture into the bowl. Cook and stir until the thick like a custard. Remove from heat and allow to cool completely.
  • Beat the whipping cream in a separate bowl with an electric mixer until soft peaks form. Fold the whipped cream into the mustard mixture. Lightly grease a 1 quart ring mold; pour mixture into the mold. Chill in refrigerator overnight. Serve with ham.

Nutrition Facts : Calories 38.2 calories, Carbohydrate 3.3 g, Cholesterol 21.4 mg, Fat 2.4 g, Protein 0.9 g, SaturatedFat 1.2 g, Sodium 31.7 mg, Sugar 3 g

MUSTARD MOUSSE FOR HAM



Mustard Mousse for Ham image

This recipe was given to me by my 102 year old mother-in-law before she passed. Once we had it with our Christmas ham, we couldn't imaging eating ham without it. It's awesome on leftover ham sandwiches too. I'm thinking it would also go well with corned beef, pastrami, or roast beef. I've never been able to find out, there's...

Provided by Jana Jones

Categories     Other Sauces

Time 40m

Number Of Ingredients 10

1 pkg gelatin, unflavored, 1 envelope
1/4 c lemon juice
4 eggs, slightly beaten
2/3 c sugar
3 Tbsp dijon mustard
1/2 tsp salt
1/2 c cider vinegar
1/2 c water
1/2 pt whipping cream, whipped
2 Tbsp parsley, chopped, (pretty but optional)

Steps:

  • 1. Sprinkle gelatin into lemon juice to soften.
  • 2. Into heavy saucepan, put eggs, sugar, mustard, salt, vinegar, water, and blend.
  • 3. Add gelatin mixture.
  • 4. Cook over medium heat, stirring constantly, until thickened but do not boil.
  • 5. Chill until thickened but not set.
  • 6. Fold in whipped cream and parsley (if using).
  • 7. Pour into mold or bowl and chill until set.

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