Mustard Mousse for Ham

Mustard Mousse for Ham

4 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    8 h 20 m
Recipe by  wilco

“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!”

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Adjust Servings

Original recipe yields 1 quart-sized mold


  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 (4)

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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!



This was so good! I've been wanting to make it ever since I saw the recipe—but haven't had an occasion to cook a big ham to serve it with. We had it at Easter, and 6 adults and a couple of kids hardly made a dent in it. It's basically a mustard Bavarian cream. I put the leftovers in the freezer (mmm! Mustard "soufflé glacé"!) and maybe can figure out how to use it in a cold ham salad this summer. Next time, I’d reduce the sugar a bit, because I wanted it to be more tangy.



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.

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Amount Per Serving (50 total)

  • Calories
  • 38 cal
  • 2%
  • Fat
  • 2.4 g
  • 4%
  • Carbs
  • 3.3 g
  • 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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Ghirardelli Chocolate Mousse


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Do-It-Yourself Homemade Mustard