Wednesday, March 31, 2010

Two Sauces for Baked Ham

On Easter Sunday, a traditional Mennonite meal includes Baked Ham, Plumamous, Zwiebach, either scalloped potatoes or potato salad and Paska - of course. I remember the long tables set up in my Grandma's basement, loaded with wonderful food.
There was lots of happy noise as the adults visited and we children ran up and down the stairs, excited to be with our cousins.

A favourite condiment for the baked ham at our house is Mustard Sauce. I first had it at a Greendale Church banquet where it always accompanies a ham dinner. It is sweet, creamy with just a bit of bite and compliments the ham to perfection.

The original recipe was submitted by Frieda F. in the Greendale Church cookbook. I've increased the amount of dry mustard and decreased the sugar to suit our taste.

Mustard Sauce

  • 2/3 cup sugar
  • 1 Tbsp. dry mustard
  • 4 eggs
  • 1/4 cup vinegar
  • 1 Tbsp. butter
  1. Mix dry ingredients first.
  2. Beat 4 eggs until lemon coloured and fluffy.
  3. Gradually add dry ingredients and vinegar.
  4. Microwave at high for 1 minute.
  5. Stir well.
  6. Continue to microwave at one minute intervals (I often use a lower power), stirring each time until mixture thickens but is still creamy. You will need to watch it carefully that it does not overcook. Do not allow it to bubble. When it overcooks it loses its creamy texture.
  7. Stir in butter and cool.
  8. Refrigerate until serving. Serve with baked ham.
    Store any leftovers in the fridge. This is also delicious spread on ham or sausage sandwiches.

    The second sauce is a favourite of our oldest son's. Because of the raisins in it I prefer to serve it when Plumamous is not on the menu.

Raisin Sauce

  • 1/4 cup brown sugar
  • 3 Tbsp. cornstarch
  • 1 1/2 cups water (you can use some of the broth from the ham as part of the water. Just be aware that it will be somewhat salty)
  • 1/4 cup vinegar
  • 1/2 cup sultana raisins (washed)
  • Juice and rind of 1/2 a lemon or orange
    Add liquids and stir well.
  1. Blend dry ingredients in glass bowl or pot.
  2. Stir in raisins, juice and rind.
  3. Microwave at one minute intervals, stirring each time or cook over medium heat on stove.
  4. Cook until it thickens and begins to bubble.
  5. Serve warm with baked ham or roast pork.

16 comments:

  1. ths is a great traditionto pass on ~ thank you

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  2. The mustard sauce sounds yummy, however do you think a sugar substitute like Splenda work as well? My daughter is type 1 diabetic.

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  3. Many of us are thinking about cooking ham this week...so the sauce recipes are most timely. Thanks for sharing.

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  4. I'm going to try this next week! We are having lamb, which is my husband's family tradition...my German (though not Mennonite) family always had ham on Easter.

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  5. sorry about complaining on such a FAB site, but, I can hardly read your recipes with this fish scale design overall.

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  6. In my RSS feed for the site there is a post called Air Buns with a photo but that's all.

    The buns in the pic look delicious, will there be a recipe to follow?

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  7. Thank you for the great sauce recipes. Is there a difference between raisins and sultanas? Is a sultana raisin a special kind of raisin? I've always wondered. . .

    LaTeaDah

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  8. Yum! I am going to make the mustard sauce for my Easter ham and potato salad dinner. Thanks for posting this!

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  9. Using Splenda. .I sure would think it could work since they say it is interchangeable in recipes.

    About the air buns. ..I went in search of them and found them in the process of being "baked" The recipe will air on May 1st. Sometimes we publish by mistake . .sorry about that.

    About the mustard sauce, I make this everytime I make ham. .it is our favorite too.

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  10. Both of these sound wonderful. I think of the two, my choice would be the raisin sauce.

    It's always fun to get together with family. And anytime family is together, there is always good food.

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  11. these sound really good for ham. My Mom rarely made ham. I was wondering what Plumamous is?? Not a term I'm familiar with. Is it applesauce or plum compote?

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  12. Thank you for the feedback on the background being difficult to see the recipes. ..I've changed it to plain. .I hope that helps.

    Plumamoos is basically dried fruits like prunes, apples, raisins, apricots .. stewed with a bit of sugar. .it is also called obst moos which you can find under the section mennonite recipes.

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  13. No problem about the missing Air Buns, I'll be looking forward to the post =)

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  14. love the description of the day of celebration together as a family. I remember a similar mustard sauce at my grandmothers...probably the same recipe for sure. Oh this brings back a lot of memories.

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  15. I've been making the mustard sauce for years and copy it out often upon request. Glad you posted it here Bev. It is great on sandwiches. Kathy

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