Best Mustard Mousse For Ham Recipes

MUSTARD MOUSSE

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.

MUSTARD MOUSSE FOR HAM

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.

KENTUCKY COUNTRY HAM MOUSSE

Steps:

• In a heavy saucepan, melt the butter over medium heat, add the flour and whisk the roux for 1 minute.
• Gradually add the milk, decrease heat to low, and whisk the mixture until very thick.
• Add the mustard, sage, cayenne, and Madeira and stir until very well blended.
• In a small bowl, combine the egg yolks and heavy cream, whisk until well blended; stir in a little of the hot sauce.
• Add the yolk mixture to the hot sauce and continue cooking over low heat, whisking until thickened.
• In another small bowl, soften the gelatin in the chicken broth for 5 minutes, then stir it into the hot sauce.
• Place the ham into a meat grinder or food processor, grind finely, and stir into the sauce.
• Scrape the mixture into a 1-quart mold, cover with plastic wrap, and chill for at least 6 hours.
• Unmold the mousse on a large serving dish, garnish the edges with watercress, and serve with rectangles of toast or crackers.