Mustard Ring

A bitter cold wind is whistling around the house today, but I'm warm and toasty inside, and plotting out our Christmas dinner. We're serving ham this year, thanks to a Christmas elf sister. Thanks sis! ♥

Now, don't tell sister-elf, but I'm not a big fan of ham. Never have been. But if you serve a mustard ring with your ham -- look out! I will "pig out"!
(pun intended! heh heh)

So what the heck is a mustard ring?

It's a pale yellow creation -- very pretty, and if you see it on the table, you might be fooled into thinking it's a light lemon dessert. But this little side dish belongs with the ham, not the desserts. The few times I've seen this served, it's been done it a pretty mold (like in the picture). How does it taste? That's a little hard to describe -- there's a light, chiffony, sweet and sour thing going on there -- but the mix of flavors is a perfect match for ham. It's delicious!

Be brave! Give this recipe a try. I promise ham will never be the same at your house...

Mustard Ring
serves 4

4 eggs, beaten well

3/4 cup sugar

1 Tablespoon dry mustard

1/2 teaspoon salt

...then, dissolve:

1 envelope Knox gelatin

3/4 cup white vinegar

1/4 cup water

 

Mix all together. Cook in double boiler, or a thick pan. Stir until mixture becomes thick. Keep stirring until done. Let it cool.

Add 1 cup whipped canned milk. (freeze milk to 'slushy').

Pour into a mold, or a bowl if you prefer. Refrigerate until firm and set.

:::

My recipe is from a dear family friend, but you can also find another recipe here.

 

picture credit