Mustard Mousse for Ham

Mustard Mousse for Ham

wilco 3

"This is a Thanksgiving tradition. We always have a ham and serve this with it. I was dubious at first, but have loved it ever since I tasted it!"

Ingredients 8 h 20 m {{adjustedServings}} servings 38 cals

Serving size has been adjusted!

Original recipe yields 50 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 38 kcal
  • 2%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 3.3g
  • 1%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 32 mg
  • 1%

Based on a 2,000 calorie diet

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  1. Dissolve the gelatin in 2 tablespoons cold water; place in a blender with the sugar, mustard, salt, vinegar, and 1/3 cup water. Blend until smooth. Add the eggs and blend again until smooth.
  2. Place a mixing bowl over a pot of boiling water. Pour the mustard mixture into the bowl. Cook and stir until the thick like a custard. Remove from heat and allow to cool completely.
  3. Beat the whipping cream in a separate bowl with an electric mixer until soft peaks form. Fold the whipped cream into the mustard mixture. Lightly grease a 1 quart ring mold; pour mixture into the mold. Chill in refrigerator overnight. Serve with ham.
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Reviews 5

  1. 6 Ratings


eu, mustard mousse!!! But give it a try and you'll be flabbergasted. Embarrassed to admit it but I ate almost the whole thing myself. So delicious! Pastor's wife from Africa said this is her family tradition at Thanksgiving as well (as mentioned by Wilco).... soooo good!


I'm all for SIMPLE, so I just poured it into a pretty crystal dish rather than a mold. It was delicious with our ham dinner, and my guests asked for the recipe!


I made this other day to accompany a special ham I purchased from Smithfield (so wonderfully dried aged it was almost a prosciutto). Well to cut a long story short, we cut the ham thinly and put a dab of the mousse on the side, everyone was in heaven. I made up the recipe the day before my dinner party exactly as the recipe instructed, since it was the first time making it. I found one of my molds that was the perfect size (1 Quart) and quaintly designed, never used it before so I had to scrub it up and thank heaven for Pam because my fingers would never have gotten down into all those nooks and cranny's, after preparing the easy recipe, poured it into the mold right up to about 1/4 inch from the top and sealed it and left in the fridge till the next day. I didn't un-mold till just before serving. I dipped the mold into a bowl of hot water just to the rim for about 20 seconds and inverted it to a pretty plate, that baby slid right out....I felt like such a pro! Unfortunately I didn't even think about taking a photo until about four guests had sliced into it, next time I will for sure, because there will be a next time!!!! Someone else giving a review said that she thought this was a "Bavarian Mustard Cream", well one of my German guests said he had heard it called that in that's my new name for it. This recipe will go on my Easter Menu because it pairs so well with ham, is so visually pretty for company and most important can be made ahead.