Two Very Different Sauces for Ham

Christmas is quickly approaching and while I won’t be having ham this year, because I just finished a very good spiral cut ham, I do want to share with you two very different sauces I made for the ham.  The first one is a mustard sauce that my family has been making as long as I can remember.  It is so easy to make and tastes great with leftovers or on sandwiches.

Mustard Sauce is great with ham and also on sandwiches.

The second is a recipe I found in an old cookbook named “how I cook” by Virginia McDonald  that I bought at a second hand book store while on a trip to visit my daughter in Kansas.   The book was published in 1949 and has very intriguing recipes with amazing ingredients that are pretty contemporary.  The book’s introduction was written by Duncan Hines (and that isn’t the cake mix!)  The recipe for Banana Horseradish Sauce just sounded too weird not to try…so I made the recipe as printed in the book.  I found the sauce to be too bland so I added more horseradish to it.  The result is a very subtle horseradish sauce with sweetness from the banana.  A very unusual combination.

This cookbook is from 1949. Duncan Hines wrote the introduction.

I think the sauce would be a better combination with a roasted chicken or in a chicken salad.  It wasn’t that the sauce didn’t go with the ham, it’s just I am so spoiled by my family’s mustard sauce that I’m not sure I can find another sauce that would be as good of a substitute.

Here's the original recipe for the Banana Horseradish Sauce

So if you are having a holiday ham please try the recipes and let me know what you think and how you like them.  I’ve got several variations on the mustard sauce recipe that I’ll post at the next ham eating holiday…Easter!

I hope you all have a great holiday…Christmas, Kwanzaa, or whatever holiday you are celebrating.  If you are wondering what my family will be eating for Christmas dinner…we’ll be having a Southwestern/Mexican dinner with chile verde, enchiladas, maybe some tamales, flan, and local beer .  We’ll be celebrating the holiday with very dear friends.

Ham dinner with mustard sauce, steamed broccoli and home made mac and cheese. Yum!

Mustard Sauce for Ham

This mustard sauce can be used for ham dinner and on  sandwiches.  Make sure you refrigerate any leftovers


  • 2 tablespoons dry mustard
  • 1 tablespoon flour
  • 3/4 cup brown sugar
  • 2 egg yolks
  • 1/4 cup cider vinegar
  • 1/4 cup water


  1. In a sauce pan, whisk the flour and dry mustard together, then add in the brown sugar and mix.
  2. Slightly beat the egg yolks and add to the vinegar/water mixture.
  3. Heat the saucepan with the mustard mixture on low temperature and slowly add in the vinegar while constantly whisking.
  4. Continue to stir the mixture until thickened an covers the back of a spoon. Be careful because the mixture easily burns…the original recipe calls for using a double boiler but I find if you constantly stir with low heat you can make the sauce on direct heat.
  5. Serve warm with ham or you can use on bread for a ham sandwich.  Refrigerate leftovers (if you have any!)
Banana Horseradish Sauce

This sweet and tangy sauce goes goes with ham…but I’d try it with chicken on a sandwich or as an ingredient for chicken salad.  Be sure to refrigerate any leftovers.


  • 1 ripe banana
  • 1/2 cup heavy cream
  • 1/3 cup mayonnaise
  • 1/2 teaspoon sea salt or kosher salt
  • 1 tablespoon horseradish (grated, not horseradish sauce)


  1. Slice the banana and mash with fork until smooth and creamy. Add the cream and beat with a mixer until the mixture is stiff. Fold in the mayonnaise, salt and horseradish until thoroughly blended. Put into serving dish and cover. Refrigerate for 1/2 hour to let flavors meld.

Gluten free

This entry was posted in Recipes and tagged , , . Bookmark the permalink.

2 Responses to Two Very Different Sauces for Ham

  1. suzy says:

    Hi Jane and family,
    Merry Christmas and Happy New Year. We saw Scott briefly at the luge track during Lea’s race. Nice to have a minute to talk to him. We skied yesterday with the Vanderlindens. It was a great day. The recipe for the mustard sauce sounds great, I will give it a try since we do have left over ham. And, funny that you found that book. I was always told by my mother that we are a distant relative to Duncan Hines. Hope your holiday was splendid.

  2. Maximina Lauth says:

    Cooks use the terms “horseradish” or “prepared horseradish” to refer to the grated root of the horseradish plant mixed with vinegar. Prepared horseradish is white to creamy-beige in colour. It will keep for months refrigerated but eventually will darken, indicating it is losing flavour and should be replaced. The leaves of the plant, while edible, are not commonly eaten, and are referred to as “horseradish greens”.;

    Most interesting write-up on our personal blog page

Leave a Reply

Your email address will not be published. Required fields are marked *