MUSTARD MOUSSE FOR HAM
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
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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