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Mustard Mousse for Ham

Mustard Mousse for Ham

  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    8 h 20 m
wilco

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 50 servings

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Nutrition

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

Directions

  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

vt
3

vt

1/9/2012

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!

Doughgirl8
2

Doughgirl8

5/6/2012

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.

kitzelberry
0

kitzelberry

4/22/2014

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!

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